Microwavable Breakfast Muffin

Many an easy breakfast comes out of the microwave, but they’re usually in the form of freezer meal bargains in the form of breakfast sandwiches. This, however, is made in the microwave, and you can make completely from scratch using ingredients that also make it gluten-free. For anyone with a gluten sensitivity, like a few members in my family, I hope you love this muffin as much as they do. It does come out tasting slightly egg-y, but with the other ingredients incorporated into it, it’s an easy way to get an easy breakfast… that did not come out of the frozen section from your local marketplace. 

Ingredients:

5 tablespoons almond flour

2 tablespoons light brown sugar, plus more for sprinkling

1 tablespoon melted butter

1 egg

1 teaspoon vanilla

1/8 teaspoon baking powder

Directions:

Melt butter in a large ramekin. Add brown sugar and vanilla. Whisk together with a fork. Add almond flour and baking powder. Whisk together until fully combined. Crack in the egg. Whisk until fully combined. It should be very powdery and sandy until you add in the egg. Microwave for between 1:45 minutes and 2:15 minutes. Sprinkle more brown sugar on top. Consume while still warm.