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This is one of the best low carb single-serve muffins I have ever had, and I’ve had a lot of them. I don’t know about you, but I kind of miss cinnamon rolls. Now I realize that this is a cinnamon-roll flavored muffin and not an actual cinnamon roll, but I’m working on that one. I want an actual bread-dough-based cinnamon roll, and it’s going to be a crossover, but that’s OK if I can have a cinnamon roll fix. Sounds like a good recipe to put in the cookbook I’m working on, eh?
This cinnamon roll muffin for one is extremely easy to make. If you cook like I do and do a lot of eyeballing measurements, you can make this with one dish, one fork, and one tablespoon measuring scoop. I use a 2-cup glass Pyrex dish for a lot of my muffins/cakes, and it works great! It’s the perfect size and heats evenly.
I’ve included 3 flour options in this recipe. The first time I made it, I made it with 1 T ground golden flax and a rounded T of storebought coconut flour. Awesomeness (and that’s what’s pictured in these pictures). When I got some THM Baking Blend to test, I used 4 level T of it in this muffin and decreased the water to 2 T. Also great. And then I formulated my new Baking Mix, so I tested this muffin with 4 level T of it and left the water at 3 T. I think I like the results of my Baking Mix the best of the three options, but I could just be a little biased. *wink*
This muffin is not dry, eggy, or gritty. The olive oil lends a nice texture, and the Greek yogurt/sour cream keeps the muffin moist. This muffin is great hot or cold (make it the night before and keep it in the fridge overnight so you can have a quick made-ahead breakfast).
The muffin itself isn’t super sweet (although you can add more sweetener if you like), so I top it with cream cheese, a packet of Truvia, and some extra cinnamon for the cinnamon roll feel.
Need other recipes to make with my Baking Mix? Click here!
You can find this recipe in my cookbook, Necessary Food.
- 1 egg
- Dash of vanilla or maple extract
- 1 T olive oil
- Heaping T Greek yogurt or sour cream
- 3 T water (decrease to 2 T if using THM Baking Blend)
- 1 T golden flaxmeal and 1 rounded T coconut flour *or* 4 level T Briana's Baking Mix *or* 4 level T THM Baking Blend (not nut free)
- ½ tsp. baking powder
- Pinch salt
- Cinnamon to taste
- 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.) *or* 2 packets Truvia (1½ tsp. spoonable Truvia)
- For topping: cream cheese, one packet of Truvia (3/4 tsp.), and cinnamon
- Using a fork, beat the egg in a small ceramic or glass bowl (I use a 2 cup Pyrex dish). Add all the other ingredients and stir with the fork until smooth. Microwave for 1.5-2 minutes or until the top is just dry.
- Top with the cream cheese and sprinkle the Truvia and a little extra cinnamon on top (the extra sweetener is necessary because the cake itself isn't super sweet). Enjoy!
- This cake is also great (maybe even better) when made the night before and refrigerated overnight. Mmm....
Click here for my Baking Mix recipe!
Suggested products:
- 2 cup glass Pyrex dish
- Golden Flaxmeal
- Coconut flour
- Truvia
- THM Baking Blend and THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
Wonderful! I’ve made this recipe two mornings in a row. Moist and delicious. I used 1/2 tsp of cinnamon which is perfect for my taste- I like a lighter cinnamon flavor. I also used 2 1/2 tsp of gentle sweet which made it just a slightly sweet muffin- not over the top. So delicious! Definitely part of my breakfast rotation. Thank you for sharing this great recipe!
Wonderful! I’m so glad you like it, Tonja! Thanks for sharing your tweaks.
Delicious! Oh my gosh why aren’t more mug cakes using olive oil?! Game changer . I’ll be making this again. So so good.
This was delicious! And using a 2 cup pyrex dish for MIMs… genius!! Thank you!!
I accidentally forgot the BP and it came out a little more dense than I’d like, but the texture was still good. However, it doesn’t have much flavor despite a heaping teaspoon of cinnamon and half a teaspoon of nutmeg. Wondering what else I can add and still keep it an S snack?
Maybe a nice cream cheese frosting with extra cinnamon?
Could you use applesauce in place of the sour cream or Greek yogurt?
You’re welcome to try, but that will probably be more gummy. However, if you have a dairy allergy, you have to do what you have to do! Just keep in mind that this is a THM:S recipe and applesauce is an E ingredient, so you’re stepping toward crossover territory. In these amounts, you’re probably fine, but be careful adding any more carbs.
I found this recipe recently. It came out well the first time I made it, but I was in the mood for something really “fallish” to go with my pumpkin spice coffee this evening. I traded out the Greek Yogurt for a Tablespoon of pumpkin puree and added a little nutmeg and allspice in with the cinnamon. I sprinkled a little pumpkin pie spice in to the cream cheese and sweetner. It was so good. I love cooking and baking and I have found it to be so much fun trying new healthy recipes for my family. Yes, I am fairly new to THM lifestyle so most things right now are trials and we have found many favorites, many of them being your recipes.
Thanks so much for sharing, Kim! That sounds really good!
I made this for the first time and after microwaving for 1.5 minutes it had bubbled over and I had a gooey mess all over the glass plate. Any advice on how I can avoid this?
Sounds like you may need a bigger ramekin/bowl. 🙂
Can you tell me how many carbs are in this please?
I follow a healthy eating lifestyle called “Trim Healthy Mama”, which centers around eating healthy foods and separating carbs and fats into different meals to speed up the metabolism. Counting is not required on THM, so I embrace that and don’t count nutrition facts in my recipes. I do label my recipes low-carb if they don’t contain any significant carb sources, that way people from the low-carb community know that there’s a good chance these recipes are acceptable for their lifestyle or easily tweaked to be so (because there are a lot of different versions of low-carb out there). 🙂 You’re welcome to put the recipe into an app like MyFitnessPal to check and see whether it would fit into the particular lifestyle you’re following.
I made this muffin today. I was very disappointed. I followed the directions perfectly using the ground flax seed and coconut flour and it turned out like pudding. Not sure but maybe 3 T of water was too much. Why do you think went wrong
I’m sorry it didn’t work out for you. These measurements have always been just fine for me. I’m guessing that either you didn’t use enough coconut flour (make sure you’re using storebought coconut flour, and if you try it again use 2 tablespoons instead of 1 rounded tablespoon) or you didn’t microwave it long enough. Microwaves vary in strength, so microwave until the top is dry and you should be good to go. 🙂
Love yer stuff and waaaant yr cookbook….. When???? want to subscribe
When will the cookbook be released? This fall sometime. 🙂 I don’t have publication details nailed down yet. If you subscribe to my blog via email, you’ll definitely find out when it’s released!
This is day #3 of actually implementing THM in my world. This muffin is SO GOOD. It feels like an extremely decadent breakfast!
I’m glad you liked it!
You are a total genious…. This ACTUALLY satisfied my craving. Unlike most recipes from other websites, your recipe delivers! Even the texture was great. Thank you!!!
I’m so glad you liked it! Thanks for trying it!
How could I make this a full S meal or is it complete by itself?
It’s complete by itself. 🙂 You could enjoy it as a breakfast on its own. Personally this would not be enough food for me for a lunch or supper on its own.
Would love to try this, however I do not have a microwave. Could you tell me how long to bake in the oven?
I haven’t tried it in the oven, but rule of thumb is to bake at 350 degrees until done. In this case, until the top is just dry.
Hey, thanks! A cinnamon roll is something I crave from time to time and this was really good! This was also the first recipe I tried your baking mix in and I love it! Today I used your mix to make my favorite biscuit recipe that originally called for coconut flour, oat fiber, almond flour and xantham gum; it was SO nice to pull out one container instead of 4! I am going to be loving this stuff!
Can you use jay robb protein powder to make up your baking mix?
Any plan-approved whey protein powder (unflavored) should be fine!
Briana, this cinnamon roll version is so yummy! It hit the spot this morning. Thank you for sharing you awesome recipes with us – your a blessing.
This looks so good! Ive been on the hunt for some good single serving desserts that are healthier. I’ve go to try this!
I saw on THM a mention of a cookbook. …are you planning to publish or have you already? Or were they talking about the new Trim Healthy Mama’s? Thanks#
Trim Healthy Mama’s new cookbook is being released Sept 15th. I am planning to publish a cookbook in time for Christmas 2016 (just started work on it). 🙂
Made two of these this morning for my daughter and me! T to the riffic! Even my daughter LOVED it and she is a picky teen!! I used three TBS Pyure for sweetener because we like sweeter things. A question though…is there a reason for the olive oil or would coconut oil work the same?
Awesome! I’m glad you liked it! I find that the olive oil makes a more moist texture than butter or coconut oil, plus I don’t have to go to the work if melting/softening the butter/coconut oil. You’re welcome to try a substitute though. I think it would probably turn out just fine.