How did the Almond Flour making turn out? Are you ready to make a healthy, low-carb, gluten-free, bread/bun/muffin that tastes wonderful and doesn’t send your blood sugar to the moon and back? Then let me present to you the One Minute Muffin.
I did not invent this recipe. It has been passed around over and over again on the Low Carb Friends message board. There are many variations, tips & tricks that have been shared over the years. I did a quick search on the board and came up with this. You can make this savory or sweet, add cinnamon, cocoa powder, non-caloric sweetener, add herbs & spices. The possibilities are endless.
My basic recipe is a starting point for a simple and savory gluten-free, low-carb bread replacement. Split it in half and you’ve got a bun for your burger. Toast it and you won’t miss your high-carb English muffin. Stuff it with some turkey, mayo and lettuce and you’ve got a healthy sandwich. The possibilities are up to your imagination.
One Minute Muffin
Prep Time: 3 Minutes
Cook Time: 1 Minute
Servings: 1
Ingredients
- 1/4 c. Almond Flour or 1 Tbsp. Coconut Flour
- 2 Tbsp. Golden Flaxseed Meal
- Pinch Celtic Sea Salt
- 1/2 tsp. Aluminum-Free Baking Powder
- 1/2 Tbsp. Unsalted Butter or Coconut Oil or Ghee
- 1 Large Egg
- Melt butter in a 4 1/2 inch ramekin.
- Whisk egg and then slowly drizzle in the melted butter.
- To the egg and butter add almond flour, flaxseed meal and salt. Mix well with a spoon.
- Sprinkle with baking powder and mix one more time.
- Spoon into ramekin and microwave for one minute.
- Remove from microwave with dish towel and invert on a cooling rack.
- Once cool, split in half and enjoy!
Recipe Notes
For those of you who don’t have a microwave or limit microwave use, this can be baked in the oven at 350 for 15-20 minutes. You’ll have to rename the recipe though (wink, wink). While I use homemade almond flour in this recipe, it will still work with store-bought brands.
For those wondering, here’s what I came up with for stats on the one minute muffin:
Servings Per Recipe: 1
Calories: 360.9
Total Fat: 30.3 g
Cholesterol: 200.3 mg
Sodium: 322.4 mg
Total Carbs: 9.0 g
Dietary Fiber: 7.0 g
Protein: 16.3 g
Thanks Shauna…I came up with different calculations
Using Almond Flour: 305 calories = 26 g fat 7 g carbs 5g fiber 13g protein
Using Coconut Flour: 193 calories = 15 g fat 7g carbs 5g fiber 9g protein
Net Carbs for both versions = 2 g
Hi Vanessa,
Is there anything I can use as substitute for the flax meal? I have a hard time with the taste of the flax. I LOVE the almond thins and endurance crackers, but just can’t abide the chia flax crackers.
Your website is amazing!
Thanks!
Tevana
You know, I have never noticed flax having an off putting taste. I wonder if the flax you have used in the past has been “rancid”? At any rate, you can try using ground up chia seeds instead of flax. Thank you for taking the time to comment and I appreciate your input and your nice compliment.
Thank you Vanessa! I’ll give it a try and let you know how it goes. — tb
I noticed my muffins dont turn out quite like yours. Then when I re-read your recipe I noted it called for “Golden” Flax seed meal, and I had bought the non-golden one apprently. Might be the funny taste the OP might have mentioned? As I too noted a particular taste with the flax seed, then again it could just be me adjusted to a flourless lifestlye
The golden flax seed meal does have a much lighter taste compared to the regular.
Can these be put in the freezer?
Sure.
That’s great
I am preparing a shopping list as my hubby and I really want to start the wheat belly diet to see how it betters our health. I won’t have as much of a problem as he does eliminating regular bread from our lives, so I am trying to find him alternatives. Does it toast well?
It does toast well!
To save time, I line up a week’s worth of little baggies. Into each I add the dry ingredients (almond flour, flax meal, salt, baking powder) and tie them off and store them in the fridge. In the morning, I nuke the Tbsp of butter in a ramekin until melted, add a bag of dry mix and an egg and stir. Then nuke it for one minute. Fast and easy. I buy golden flax seeds at my health store co-op and grind them in a coffee grinder.
That’s a great tip!
Yours is my new favorite blog. I have very similar beliefs on so many counts. Thank you for so many wonderful recipes–what a blessing your work is for so many seeking total health!
Thank you Beverly!
how would you adapt this to make a batch of muffins, in a muffin tin, for example?.
I have only made it into mini loaves…as seen in this recipe: http://healthylivinghowto.com/1/post/2011/11/same-song-second-verse.html
Hello
Love this recipe and cant wait to try!! Just wondering could I replace the almond flour for sunflower seed flour instead….I have a child who cant have nuts??
Thanks
Just for you Stephanie…here is a version using sunflower seed flour!
will this recipe work with egg replacer?
I have no idea Cheryl. I have never used it before.
Hrmm. Mine ended up looking different and not as fluffy as yours… still it tasted great and i’m definitely going to make this more often! Maybe I should try pre-mixing the flaxseed meal, coconut flour, and baking powder next time.
I’d seen flax one minute muffins elsewhere, and thought them all disgusting. For some bizarre reason, I never thought of tweaking it. I’ve been having a sandwich every day for a week now. I have to thank you Vanessa for reminding me I can think outside the box. My personal fave version is:
1 tsp butter
1 egg
3 tbps almond flour
1 tbsp chick pea flour
1 tsp psyllium seed husk powder
1 tsp coconut flour.
Little higher on the carb scale, and it has legumes, but I love it.
Is there a way to get a “bread” flavor? I miss yeast type of breads – flavor, texture, smell….
can you use anything else in place of the flaxseed meal ?
You can try using chia seed meal. Take chia seeds and grind into a meal using a small coffee grinder.
I lost stem in the quest to grind up chia seeds and decided to just add some extra almond flour to the mix & I think it turns out fine. I am not a fan of flax.
Hey Vanessa!
Is there anything i can substitute the egg with…?
I also did an IGG test and I’m intolerant to gluten, ALL dairy and eggs…:-(
x
Not in this recipe, no.