Mocha Mug Muffin

I recently wrote an article for in which I explored the etymology of cupcakes and discussed the distinction between cupcakes and muffins. I concluded that in a very literal definition of the word cupcake, it is a cake that is actually baked in a cup; not in a cutesy paper wrapper or muffin pan. Having made a full-calorie chocolate cake in a cup, (which was the fastest and easiest easy dessert that looks fancy and tastes decadent that I have ever attempted), I decided to try a breakfast variation that would be “healthier” for a morning treat.

Using the same relative proportions, I substituted flax meal for the flour, almond milk for the milk and coconut oil for the vegetable oil. Since it is a recipe for the morning, I added a touch of coffee to the batter for a little jolt. This experiment was a huge success. In just a few minutes, I had a scrumptious and indulgent muffin that was not going to ruin my diet for the entire day. The flax meal added a wonderful texture that complemented the chocolate perfectly! This is my new go to reward after a rigorous workout. Maybe it should be yours too!

¼ cup flax meal
¼ cup honey or raw sugar
2 tablespoons cocoa powder
1 egg
3 tablespoons skim milk or almond milk
1 teaspoon coconut oil (or butter)
½ teaspoon espresso powder, or instant coffee crystals
Splash of vanilla extract
Pinch of salt
Yogurt (optional)

Whisk all the ingredients together in a large microwave-safe mug until smooth. Microwave on high until puffed, which in my microwave is about 1½ minutes. Be careful when removing cup, as it may be very hot. Allow the cake to cool for a few minutes (if you can wait that long.) Try topping your muffin with some non-fat, vanilla yogurt and granola for an over-the-top morning experience!