Ingredients:
1 Tablespoon coconut flour
¼ teaspoon baking powder
Pinch of salt
1 egg
2 Tablespoons coconut milk
1 teaspoon olive oil
Directions:
Combine the dry ingredients in a small bowl. Make a well in the center. Add the egg, coconut milk and oil. Stir well with a fork and let rest for a couple of minutes to allow the coconut flour to absorb some liquid.
Spray the inside of a straight sided mug with olive oil. Spoon half the batter into the mug. Tap it on the counter to remove air bubbles. Cook in the microwave for 65 seconds. If the center is steaming but firm to the touch, run a knife around the edge and remove the bread allowing it to cool on the counter.
Repeat with the remaining batter.
Cut muffins in half and toast if desired.
Makes 2 servings
This recipes was inspired in whole or in part by 24-7 Low Carb Diner
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