If you haven’t noticed already, throughout this week, I’m sharing grab-and-go breakfast ideas to get you through those busy school mornings. Yesterday’s recipe for Yogurt Parfait Popsicles was perfect for coaxing reluctant kids to eat a quick breakfast, but sometimes I find I get the kids fed and forget to feed myself! This mug muffin is one of my favourite fast and healthy breakfasts when I want something different than cereal or oatmeal. Unlike a regular muffin, this one is low in carbs, gluten-free, sugar-free, and can be made in the microwave in just minutes. It’s high in protein, so it keeps you feeling full for a long time. I actually find it so filling that it’s hard to finish it all by myself, so you might want to share some with your kids as you head out the door to school. Then you’ll all be feeling full and ready for the busy day ahead.

Blueberry Almond Flour Mug Cake

Ingredients

• 2 tbsp. butter
• 3 tbsp. almond meal
• 2 tbsp. flax seed
• 1/2 tsp baking powder
• 1 1/2 tbsp. ricotta
• 1 egg
• 20 drops stevia (I use orange flavored)
• 2 tbsp. frozen blueberries 

Instructions

1. In a large mug, melt butter in the microwave for about 25 seconds. 
2. Add the rest of the ingredients and stir well.
3. Microwave for about 2 minutes (a little less if using fresh blueberries).
4. Flip your mug over onto a plate and let the muffin drop out.

Check back tomorrow for another grab-and-go breakfast idea. See you soon!