I don’t use the microwave a lot, but for some things it’s great. One of those things is having a tasty, hot breakfast in less than five minutes.
Mug cakes that can be whipped up and microwaved in 90 seconds have beccome very popular and there’s no reason why those of us that follow the Specific Carbohydrate Diet (SCD) have to be left out.
One thing I get asked about a lot is what to have for breakfast on SCD. These muffins make a great breakfast and they’re really easy to make. I can easily make one before work even when I don’t have a lot of time and it’s a nice break from my usual smoothie, yogurt and fruit, or eggs.
Check out my single-serve Pumpkin cake recipe here.
Try out the recipe and be sure to leaving a rating and comment if you like it!
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SCD 90-second Banana Mug Muffin
- 1 large egg
- 1 tbsp almond, cashew, or conconut milk
- 1 tsp honey
- ¼ tsp lemon juice
- ½ medium ripe banana
- 1 tbsp SCD peanut butter
- 1 tbsp coconut flour
- 2 tbsp almond flour
- ⅛ tsp baking soda
- dash salt
- 1 tbsp chopped walnuts optional
Add egg to regular size coffree mug and whisk
Whisk in almond milk, honey, and lemon juice
Add banana and mash and stir until everything is thoroughly mixed
Add almond flour, coconut flour, baking soda, and dash of salt
Whisk until everything is combined
Stir in walnuts if using
Microwave on high for 90 seconds – muffin will puff up over the rim of the mug, but it shouldn't actually spill over
Allow to cool for a minute or two before eating