RECIPES
No-Flour Blueberry and Oatmeal 3-Minute Microwave Muffin
by popvulture | Apr 7, 2020
Photo Credit: Getty Images
- PREP
- 0 m
- COOK
- 03 m
- TOTAL
- 03 m
Sometimes I crave a blueberry muffin, even though I know they are diet bombs. Plus, if I bake a tray of muffins, I know I will eat more than one. Here is a healthier version that is easy to make, tasty and filling.
INGREDIENTS
SERVES 1
- 1/2 cup dry oatmeal
- 1/2 cup water
- 1 Egg
- 1 tsp Organic Raw Honey
- 1 tsp Baking Powder (aluminum-free)
- 1 tsp chia seeds
- 1/5 cup Fresh Blueberries
DIRECTIONS
1
NOTE: I use slow-cook oatmeal because the glycemic load for fast-cook or instant oats is quite a bit higher than that of rolled or steel-cut oats. That means that a bowl of quick-cooking or instant oats might not keep you satisfied for as long as rolled or steel-cut oats would. If you use quick cook oats, you can skip steps 1-3 and just start at step 4 and mix the dry oats in with the other ingredients in the cup.
2
Mix oatmeal, honey and water together in LARGE coffee mug so that all the oats are wet.
3
Cook in microwave for 2 minutes on HIGH until oatmeal is piping hot.
4
Stir oatmeal and let cool for 30 seconds.
5
Mix in baking powder, chia seeds, and fresh blueberries.
6
Stir in 1 raw egg and mix thoroughly.
7
Put back into the microwave on HIGH for about 1 minute. (Watch it carefully - it could overflow!)
8
If the muffin doesn't look firm, put it back into the microwave for another 20 seconds.
9
Once ready, flip mug upside down onto a plate. You can also slice some fresh strawberries to decorate.
