Vegan & Gluten Free Berry Mug Muffin

This incredible vegan and gluten mug muffin is a variation of my 3 minute blueberry mug muffin that I originally made with a regular egg. My friend Vicki doesn't eat eggs, so I tried to make a fast 3 minute mug muffin that she ( and all my vegan readers) could enjoy. You know what? I like the vegan version just as much better. Chia seeds really do work as a replacement for eggs in this recipe, and I was really pleased with the results. Mug muffins taste much much better than they look.. don't let the looks fool you..

I make this muffin every day for breakfast. It's oozing warm strawberries and blueberries. I can't wait to eat it each day. The Chia seeds are a powerhouse of nutrients. They are a really good vegan source of Omega 3, calcium, protein and B vitamins. For additional nutritional information about chia seeds see : Chia seeds

It is very quick and easy to make, tastes fabulous, and is only 3 Points Plus on Weight Watchers ( Yay!!) I don't like to use the microwave, but only 3 minutes??? I will experiment with baking it in the oven and let you know...

I usually make a green juice ( romaine lettuce, cucumber, celery, kale or collard , carrots) when I first wake and then look forward to my tasty filling muffin about 1/2 hour later. The muffin is quite filling because it is made with coconut flour which is very high in fiber. Trust me, this muffin will hold you.

Author: Judee Algazi at Gluten Free A-Z Blog

Prep Time: 2 minutes

Cook Time: 3.5 minutes

Serving size: 1 large individual muffin

Material Needed: a low round mug

Weight Watchers: 3 Points Plus

Ingredients:

Directions

Mix chia seeds and almond milk in the mug. Allow to sit for a few minutes or don't if you are in a hurry. Add mashed banana and mix and then add the coconut flour and mix well with a spoon. Add the berries and microwave for 3.5 minutes ( depending on your microwave- if yours is very powerful try 3 minutes) . Turn the mug over and it should slide right out. It will be very hot, so allow to cool a little before eating.

Mixture of chia, almond milk , and mashed bananaMixture with coconut flour and added fruitThis is the bottom of the muffin; the fruit seems to go to the top

Tastes so much better than it looks!Top of mug muffin oozing blueberries and strawberries

Food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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