Jumbo Triple Chocolate Mug Muffin (5 minute recipe!)
Prep time
Cook time
Total time
Serves: 1 big chocolate mug muffin
  1. Whisk the flour, flaxseed, cocoa powder, baking powder and salt in a small bowl until no cocoa clumps remain.
  2. Add the milk beverage, nut or seed butter, maple syrup, and vanilla, and whisk until relatively smooth, but do not over mix.
  3. Lightly grease a large mug and scrape all of the batter in. Sprinkle with the chocolate chips and gently stir just to mix some of them in.
  4. Cook on HIGH in the microwave (see below for alternate Baking Instructions) for 2 minutes (reduce the time by 15 to 30 seconds if you prefer a moister / gooier middle than pictured).
Flour Note: To make the oat flour, I grind ¼ cup + ½ tablespoon gluten-free oats in my spice grinder for about 60 seconds, but you can purchase pre-ground oat flour. And yes, you can sub a wheat-based flour if desired - I recommend white-wheat, which is whole grain.

Baking Instructions: Pour the mixture into a greased ramekin (about halfway to ⅔ full) and bake at 375ºF for 18 to 24 minutes, depending on the depth of your ramekin, or until a toothpick inserted comes out relatively clean (may have some melted chocolate on it!).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/triple-chocolate-mug-muffin