If you are on a low carb diet, it can be challenging to find things to eat for breakfast. Before I decided to change my eating habits, I was pretty much a “coffee only” kind of girl when it came to breakfast. I don’t particularly love breakfast foods, and I was usually not hungry at breakfast time. Once I started low carb, I got sick of eggs *really* fast. Of course, I can also eat leftovers, but I would rather save those for lunch when I am more pressed for time, than for breakfast when I can make something else easily enough. Conundrum!
I began making eggs in a variety of ways, which helps, and then I stumbled upon the flax “muffin-in-a-minute.” This is a quick and easy breakfast muffin that low carbers can feel good about. Still, it was a little blah. FINALLY, I found a pumpkin/flax muffin-in-a-minute and it has become my favorite easy breakfast. I am sure I don’t have to tell you about the great health benefits of flax, but if you don’t know, educate yourself!
On to the recipe!
- 1/4 cup ground flax meal
- 1 tbsp Splenda granulated sweetener (or sweetener of your choice)
- 1 tsp cinnamon
- Dash of nutmeg and cloves
- 1/2 tsp baking powder
- 1 egg
- 2.5 tbsp pumpkin puree
Combine and mix all ingredients in a large coffee mug. Microwave for 1:40. I slice in half and top with softened cream cheese. This is a “fork” muffin for me. I can pick it up and eat it, but it’s really moist, so I prefer to eat it with a fork. SO YUM!