Maple Flax Breakfast Cake
Yield: 1 serving
Bursting with health appeal, flavor, and convenience, Maple Flax Breakfast Cakes are a twist on a reader-favorite mug muffin—and a personal go-to breakfast!


  • 3 tablespoons mashed overripe banana or applesauce
  • 1 tablespoon almond butter (or nut or seed butter of choice)
  • 1 egg*
  • 1/4 cup (25 grams) flaxseed meal (like Barlean’s regular or one of their flavored blends**)
  • 1 1/2 – 2 teaspoons maple syrup (may sub honey or sweetener of choice, liquid or granular)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/16 teaspoon (a pinch) kosher or sea salt
  • Optional add-ins:  1 tablespoon nuts, raisins, chocolate chips, and/or shredded coconut


  1. Stir the fruit puree and nut butter in a ramekin or bowl with a capacity of approximately 8-10 ounces until smooth.  There is no need to grease the ramekin.  (A mug may also be used; keep in mind that narrower, taller proportions will increase cooking time. Ultimately, you want a microwaveable vessel that the batter will fill about halfway to allow for rise.)
  2. Whisk in the egg  (I do this with a dinner fork), followed by the flax meal, maple syrup, baking powder, cinnamon, salt, and any optional add-ins,
  3. Make sure all of the ingredients are well combined, and then wipe the edges of the mug with a small piece of paper towel.
  4. Microwave for 90 seconds on high.  (The time may vary based on microwave and container size.  Check 10-15 seconds early the first time.  If you have an older microwave, it may take longer.  After making the first one you will figure it out.  You just don’t want to overcook the muffin, as it will dry out.  As a test, I undercooked a muffin by 15 seconds and then popped it out of the mug to find it slightly uncooked in the center.  I immediately returned it the mug, cooked for 15 seconds more, and the texture was fine.  You may wish to try this method the first time.)  The muffin will easily pop out of the mug with a gentle pry of a knife.  It will be moist (and very hot) from the steam at first but will quickly dry as it cools.


*For those who prefer not to eat the egg yolk, I have tried this recipe with one egg white, keeping all other measurements the same.  This will work, although the cake will have slightly less rise.

**If using one of the flax meal blends (which contain ingredients like finely shredded coconut, chia, and fruit) in place of the standard flax meal, I recommend adding an additional 1 tablespoon of the blend to match the rise of the cake when pure flax meal is used.

A few more things...

You may mix all of the ingredients, cover the ramekin, and refrigerate overnight.  When cooking cold from the fridge, you’ll likely need to add 5-10 seconds of cooking time. (In this case, there is no need to stir again before cooking.)

Optionally, you may cook the muffin the night before, remove to a plate to cool completely, and then cover and refrigerate until morning.

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