Almond muffin
5 minutes, 495 calories, 1 serving
Ingredients
- ⅓ cups ground almonds / almond flour (~1 oz)
- 2 tsp cranberries (dried) (~½ oz)
- 1 banana (~4 oz)
- 2 whole eggs (~3 ½ oz)
- ½ tsp baking powder (~⅛ oz)
- optional: ⅓ tsp cinnamon
- optional: a tiny bit of salt
Instructions
- (Note: The quantities in each recipe are always adapted to the portion size you require.) Place all dry ingredients in a mug. Stir to combine.
- Mash the banana and combine well with the egg(s). Mix with the dry ingredients and stir until thoroughly combined.
- Continue with step 4 if you don’t have a microwave. Otherwise: Microwave at maximal power for 2 minutes. Microwave for another 1 to 2 minutes if your muffin isn’t ready after 2 minutes. Use a knife if necessary to help remove the muffin from the cup, slice and enjoy!
- If you don’t have a microwave: Preheat the oven to 350 °F (180 °C). Pour the mixture into a cake or muffin form. Bake in the oven for about 25 to 30 minutes. If the cake looks done on the outside, do a toothpick test and if it comes out clean then cake is ready. Slice and enjoy. (Tip: When baking fewer muffins than the form, fill empty cups with a tablespoon or two of water so the pan doesn’t get too hot.)
