Almond Muffin

Breakfast

Source:

Ingredients

½ tsp baking powder (~⅛ oz)

2 whole eggs (~3 ½ oz)

1 banana (~4 oz)

2 tsp cranberries (dried) (~½ oz)

⅓ cups ground almonds / almond flour (~1 oz)

optional: a tiny bit of salt

optional: ⅓ tsp cinnamon

Directions

(Note: The quantities in each recipe are always adapted to the portion size you require.) Place all dry ingredients in a mug. Stir to combine.

Mash the banana and combine well with the egg(s). Mix with the dry ingredients and stir until thoroughly combined.

Continue with step 4 if you don’t have a microwave. Otherwise: Microwave at maximal power for 2 minutes. Microwave for another 1 to 2 minutes if your muffin isn’t ready after 2 minutes. Use a knife if necessary to help remove the muffin from the cup, slice and enjoy!

If you don’t have a microwave: Preheat the oven to 350 °F (180 °C). Pour the mixture into a cake or muffin form. Bake in the oven for about 25 to 30 minutes. If the cake looks done on the outside, do a toothpick test and if it comes out clean then cake is ready. Slice and enjoy. (Tip: When baking fewer muffins than the form, fill empty cups with a tablespoon or two of water so the pan doesn’t get too hot.)