Servings: 1 Prep: 1 min Cook: 1 min Total: 2 mins
Here we have the famous “one minute muffin” or “OMM” or “muffin in a minute” or “MIM”, whichever way you happen to tilt. It’s little more than a quick batter mixed up in a cup, bowl or microwaveable shape of some kind, and then “nuked” for between 60 and 90 seconds, depending on the strength or power of your particular machinery.
I’ve known about these quick little delights for years, but didn’t own an operational microwave (long story!). Alas, I never actually tried one! Years later, they simply never became a part of any of my own personal routines. Being that I operate a low-carb blog, my website felt incomplete without at least having ONE flavor of the famous OMM. This resulted in the Cheddar Buns; a recipe made from a basic flax batter, blended with cheddar cheese and then nuked. Perfect with a BBQ Pork Slider! I really didn’t expect much from the recipe, due simply to the fact that there are easily thousands of variations on the MIM scattered all throughout the low-carb Googlesphere. Shockingly, that simple and basic Cheddar Bun has become one of my bigger recipes!
I, being the humble servant that I am, love to give people more of what they want! Below is a basic formula for the OMM. If you make this, as written, it won’t taste like anything and you’ll wonder whether or not I’ve lost my mind. Consider it a blank sheet of paper … or … blank sheet of “muffin”, as it were. With this basic muffin ratio, you can add or subtract ingredients to make your own creations! Add some sweeteners, pecans, cinnamon, nutmeg and allspice and you have a Pecan Spice OMM! Add some fresh rosemary, goats cheese, walnuts and a few chopped up raisins and you have something really pretty interesting. I’d bet it would be FANTASTIC as a side to a light summer salad!
Point being, this is little more than a start; a beginning to an amazing story … any story you’d like it to be!
Once upon a time …
Spin-Off Stories:
- Chocolate OMMs
- Cinnamon Roll OMMs
- Coconut OMMs French Toast
- Cheddar Buns
- Bacon-Cheddar BBQ Pork Sliders
- Blue Cheese Lamburger with Poppy Seed OMM
- Greasy Fried Pork Sandwich
- Plain ol’ Vanilla OMM
- Frosted Carrot Cake OMM with Pecans
- Pumpkin-Spice OMM with Maple Butter
- Savory Zucchini, Bacon and Herb OMM
- Spiced Zucchini Bread OMM
- Herby Sandwich Bread (Focaccia)
- Italian Turkey Club Sandwich
- … More to come!
Note: This ratio is half flax and half almond flour. I tend to find it’s the best flavor and texture combination, but there are those that have no love for flax. In that case, simply use 100% almond flour. Alternately, you can use 100% flax meal, to drop the carbs to almost nothing. Also note that you can use coconut flour.
Baking Note: I am often asked if these can be baked. Yes! This is just a simple batter. You can grease a muffin pan and bake at 350 F for about 12 to 15 minutes, or until golden brown. That’s it!
One Minute Muffin
Print RateIngredients
- 2 tbsp golden flaxseed meal
- 2 tbsp almond meal
- 1/2 tsp baking powder
- dash salt
- 1 large egg
- 1 tsp fat (melted butter olive oil, coconut oil, bacon fat, etc.)
Instructions
- Combine your flax, almond meal, baking powder and salt in a coffee mug, or other microwaveable safe mold, of some kind. (I like to grease my mug first, but I don't think it's necessary)
- Mix in your egg and fat/oil/butter.
- Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like cheeses, nuts, frozen berries, etc.)
- Eat and enjoy!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …
I can’t find my post from last week about my OMMs overflowing the containers — after you replied I did a few experiments and realized that it’s my microwave — it’s microwave and convection together. I made a chocolate OMM last night and cooked it at 80% — it came out great. Thanks for your help and your wonderful recipes!
Hi ArtyGirl! I think you posted it on the chocolate OMM’s, but … glad to see you figured it out! Your comment made me question the recipe. So, I made another one … worked just fine! I’m glad the issue has been resolved, for both our sakes. Thank you for checking in!
In love with this recipe!
Only variation I would add is about 1 tbl of some liquid. I tried with sf salted caramel and it was so yummy and fluffy. Thanks for the ideas!
Nikki, good tip! That is a common one, actually. Many people do use the sugar-free syrups as flavorings. I know I’ve used them! (just had some chia pudding with banana sugar-free syrup, just this morning!)
I have been playing with this receipe a lot lately. I have found a good bread alternative to this receipe with just a couple of ingredient switches. To get rid of the eggy look and feel use 14 grams of coconut flour instead of almond flour and cut down on the butter a bit to make it drier and I omit the flax all together . For a sweeter variation I add a little sweetmer and vanilla with 7 grams of coconut oil and 20 grams of butter for the moist then to kick it up a bit I put 1|2 cup of hood carb balance milk and a little sweetner and vanilla and pour over my cake and whip up 2 tbl of whipping cream with sweetener and a little almond extract and put on top with a little sliced almonds….it is so yummy. Thanks again for the starter receipe I would never of thought of it. Oh I figured the number for just the cake/bread with the coconut flour and it comes to 4.9 grams carbs and the milk cake version is about 7 grams.
Hi Nikki. Thank you so much for sharing all your little tweaks! I have no doubt that they are tasty improvements, either! I am curious to know if you have an aversion to flax, or did your experiements just take you in that direction? In any event … thank you for sharing!
Has anyone had any luck making this OMM without an egg and using instead a "flax-egg" or "chia-egg"?
Thanks!
Has anyone tried this using powdered egg or as Zosia asked, flax-seed egg. My hubby will be an a smaremote island in Alaska for 6 months working 6 days a week. He will not have a lot of access to fresh food and produce. We are looking for ways to help him maintain his blood sugars. He loves this recipe and it is perfect for him.
Hi Lisa and Zosia. First of all, I’m sorry, Zosia, for missing your question. I try and answer them when/if I see them, but some of the time, they get overlooked. In any event, … YES! I’ve made these with chia eggs many many times and they work quite well! The end result is slightly smaller, with a texture a bit reminiscent of a buckwheat pancake. They somehow seem extra moist on the inside, but I actually really like it! It’s different, but equally tasty. I always bake mine, but when I do make them … I alternate eggs and chia eggs, based on the number of eggs in the fridge or whether or not I’ve got any ground chia lying around. The point being … I have no favorite between the two. Both are EGGS-CELLENT! đ
Allergic to eggs – what can I substitute ?
Hi Jamie, I’ve had tremendous luck with chia eggs. I suggest Google’ing it, but in essence, for every egg in these recipes, substitute 1 tbsp ground chia seeds and 3 tbsp of some kind of liquid (water, almond milk, fruit juice, etc.). I hope this helps! đ
Hi, I live in Denver. Do I need to make any high altitude adjustments to this recipe? Thank you!!
Hi Debbie, I honestly don’t know what you could do. I used to live in Vail, CO … a much higher altitude than Denver. There, I don’t recall making any major changes to recipes, short of boiling water being a bit weird in regards to pasta. I think you’ll be fine with this recipe, as is. At the very least, they’re all small portions, so an experiment that goes awry isn’t going to be disastrous, anyway. I say … give it a shot, I’m sure it’ll be fine! đ
normally in high altitude cooking one has to add approx. 1 tablespoon more flour, though this would be too much for this small batch. Try adding an additional teaspoon of flax meal. This should be enough to offset the altitude challenge. Good Luck!
Hi! How can I replace the almond flour with coconut flour for this recipe?
Thank you!
Hi Kaegan, take a look at the Vanilla OMM and you’ll see. I hope this helps! đ
Interesting, MamaKay. Thanks for the input!
I tried using Flaxseed Meal only instead of both coconut and flaxseed and my muffin looks nothing like the nice brown one in your picture..It looks likes a microwave egg souffle with specks of flaxseed all over. haha … What went wrong???? Help!!
Hi Kathleen. This recipe doesn’t even have coconut flour in it. Which recipe did you try? Ultimately, though … if you don’t follow the recipe, then accidents can happen. If you can tell me which recipe you tinkered with and what you did, specifically … I may be more able to troubleshoot for you. Sorry you didn’t enjoy the outcome! :/
Perfect! I was hungry for a sweet breakfast. OMM to the rescue. My grinder (for the flax) decided to kick the bucket this morning, so I opted for all almond flour. I added cinnamon, vanilla and a bit of xylitol, baked for 13 min in the toaster oven. Yum, yum, yum!!! Thank you for sharing such tasty recipes, and low carb, too.
Wow, Marjorie! How did it turn out with pure almond flour? In my mind, it’s a bit more like a scone. Delicious, I’m sure … but a very different texture. I’m curious to know what it was like. Do tell!
DJ, i added cinnamon and vanilla to the batter and sprinkled cinnamon & a bit of xylitol on top. When it came out of the oven, spread butter on top, which mixed with the cinnamon, so to be honest, I was enjoying the buttery cinnamon & not really paying attention to the muffin. Obviously, it was delicious because it disappeared quickly.
You make it sound so good, Marjorie! I should just do it!
I have a question. I love these, but wanted to make them in the oven and am wondering would I just multiply the recipe by 6(like for a muffin tin)?? Also, could it be done in a loaf pan and sliced for single serve…since I can’t seem to find my muffin pan anywhere lol?
Hi Dana, for 6 muffins, I’d probably multiply this by 4, rather than 6. They’re pretty substantial. Regarding a loaf pan … not really. They don’t rise quite right. If the pan is too tall and narrow, the bread doesn’t have enough internal structure to support its own weight. It will fall. You can use muffin pans, which are smaller, or something like a cake pan and make something no taller than about an inch. Then, you can split it from the sides. I do this kind of thing quite a bit, but … as a full, tall loaf … it won’t work. I hope this helps! đ
Hey ya, just wanted to let u know I used einkorn flour instead of the almond…was lovely đ next time will try hazelnut flour
Interesting, Mel! I still haven’t pulled the trigger on trying Einkorn. It’s only a matter of time … đ I’m glad you enjoyed it!
Ein Korn still has some gluten in it though if you want a grain free omm.
It’s true, sdm … Einkorn does have gluten, but … a very different kind of gluten than is in most of today’s products. Different enough that I’ve been open to the idea of trying it (even though, I still haven’t).
This sounds awesome, however, I’m allergic to almonds. How much coconut flour would you use to substitute?
Hi Becka, take a look at my plain vanilla OMM to see one based on coconut flour. In that one, you can just omit the almond flour and it’ll work fine. That said, you can also use hazelnut meal in place of almond flour. I have found this to be an excellent alternative to almond flour. It’s not as pretty looking, but I actually prefer the flavor. If you’re allergic to hazelnuts as well … then you can use SunFlour (flour made from sunflower seeds). When heated, the seeds and seed meal turn a bit green, but the color is completely harmless. I hope this helps! đ
THANKS! I just did the basic recipe but added a half packet of Abuelita Mexican Style Hot Cocoa with Cinnamon. It turned out perfectly! Had it warm with raw local honey. I am now addicted. Looking forward to experimenting further. đ
Let us know if you come up with any new taste sensations, Rose. Sounds like you’ve got some good stuff happening, already!
Hi, I have a question. Right before the recipe, you have this:
"Note: This ratio is half flax and half almond flour. I tend to find it’s the best flavor and texture combination, but there are those that have no love for flax. In that case, simply use 100% almond flour."
Then the ingredients call for almond MEAL (not flour, as mentioned above). I’m just starting to explore low carb cooking so I don’t know much about this stuff yet, but I do remember reading something a few days ago about the differences between almond meal and almond flour and that they’re not always interchangeable. So which one should I use here, meal or flour? Or doesn’t it matter for this recipe?
—Reply posted by Cheryl on 5/3/2015
I only have almond meal. I used it to make the cinnamon roll mim and it turned out great
Hi Tina, I suppose I should try and be more consistent. That said … there’s no clear cut ruling stating that one is different than the other. Often times, they are one in the same. Both are ground almonds. However, in my mind and probably in the mind of other recipe creators … the "flour" is finer than the meal and made from blanched almonds (the skin has been removed). Meal "may" be a coarser grind and may or may not have little flecks of skin, in it. Again, the terms are often used interchangeably, so … it’s difficult to really pinpoint. You’ll see that even my own presentational style and terminology suggests I see no meaningful difference between the two. Now … all this said, over the years, I have migrated to using a fine grained blanched almond flour, from Honeyville Farms. If you purchase that product, chances are VERY high that 99% of all recipes will work, whether the recipe asks for flour or meal. I hope this helps!
I just tried these. I did not have almond flour, but had made my own coconut flour and used that. They came out wonderful. Just did the plain original one and ate it with butter. Very filling and great if you cannot have gluten. It was a bit grainy – possibly because of the coconut oil, but I liked it. Hubby (who eats gluten) tried to eat it all..hehe… And he is super fussy. THANKS for sharing.
I’m glad you enjoyed it, Patti! I’d be curious to know how well your homemade coconut flour has worked for you. If you don’t mind spending a few minutes letting us know your method and how it compares to store bought coconut flours, I doubt I’m the only one keen to know. Thanks for the kind words! đ
Just tried this and it was fantastic! Can you make them ahead and refrigerate or are they best eaten immediately after microwaving? Thanks for sharing!
I think they refrigerate quite well, actually, Kendria C. I know A LOT of people toast them up at a later date, as well! đ
Just made 2 of these with raspberries and slivered almonds! What a great treat! 90 sec was perfect timing.
Texture also good. Could you make a batch of the “dough” and use later on?
—Reply posted by DJ on 2/1/2015
Hi Edna, awesome! Glad you enjoyed them! Regarding the dough … not really. The batter uses baking powder, which adds the lift to the batter. It’s a chemical reaction between the sodium bicarbonate and the acids in the batter, and this reaction begins the moment you add liquids. After about 12 hours, the chemical reaction will have taken place and you’ll have a lifeless puddle. If you feel this is something you’ll make often, then it’s better to mix the dry ingredients into a big batch and then simply scoop the dry, add the wet, mix, scoop and nuke! This is pretty common, actually. I personally just have all the ingredients in the same spot, and just pull them out, all at once, mix up and batch and … for me … I typically bake them (or make pancakes). In any event, I hope this helps!
anyone got a bitter taste? It is great, but maybe I am doing something wrong.
—Reply posted by DJ on 2/5/2015
Some people find the taste of flax to be disagreeable. You can substitute ground chia seeds, if you’d like. Just use a touch less than you would with flaxseed meal. It produces a softer cakier muffin, which is good for a muffin, but not quite as good if you want something a bit sturdier to split as a bread or bun. Just some thoughts. I hope this helps! đ
Ground flaxseed can taste bitter when it goes bad, which happens more quickly than with flax seeds. It’s best to keep both flax sees and flaxseed meal in an airtight container in the freezer and only take out the amount you need.
Better to buy whole flax seeds (which last longer) and grind them yourself.
Allergic to anything flax. What can I substitute? More almond flour? Coconut flour? What? These sound so good!
Allergic to anything flax. What can I substitute? More almond flour? Coconut flour? What? These sound so good!
—Reply posted by DJ on 2/26/2015
Hi Mimi, you can substitute ground chia seeds, in place of the flax. Just use a wee little bit less. I find the end result to be better tasting, and a little softer/cakier. This is good for something like this, but less good for a heartier bread-like creation, for something like sandwiches … In any event, I hope this helps! đ
I just tired my first basic OMM and thought it was great. Do you think they can be split and toasted in a conventional toaster?
—Reply posted by DJ on 3/15/2015
They can. Absolutely! However, just be careful to watch them, until you see how the behavior is a bit different. The timing is a little different. Basically they toast up fine, but they go from colorless to “burnt” much more quickly. There is a nice spot between the two places, but it happens quickly. Breads made with standard sugar/starchy ingredients are a bit more forgiving in this regard. There is less margin of error with these, but if you watch and adjust your timing, you’ll see that they toast up pretty well. I hope this helps! đ
I just had my first grilled cheese sandwich. Oh my so delicious! Then I took my pl mom baked in fact dish sliced in half lengthwise and made French toast!!! Wow! Who said low carb gluten free is so restrictive? I also changed up added lemon extract and made lemon mom and then used lo carb lemon curd. Really been experimentin
—Reply posted by DJ on 4/28/2015
Yep! There’s pretty much a way to do anything you could ever want. Every once in a while I get a request for something so reliant on grains and actual sugar that I can’t think of a decent alternative, but … that’s VERY rare and those things aren’t necessary … at all … ever … for anyone. For the rest, we’ve got awesome recipes like this. I’m glad you’ve seen the light! đ
So sorry my spell check said I spelled omm wrong before I noticed it!
I’m allergic to eggs. Is there something else I can use?
—Reply posted by DJ on 6/16/2015
Yep! My suggestion would be to Google “Chia Egg”, but in short, for every egg in these kinds of baked quickbread type recipes (muffins, pancakes, waffles, loaves, etc.) you can substitute 1 tbsp. of ground chia seed, plus 3 tbsp. of water for every egg you want to replace. The end result is very nice. It’s a slightly different texture and flavor, but it’s very nice. In fact, I often go this route simply to change it up! By no means would I describe it as a step down … it’s just a slightly different product. A bit more delicate and moist, perhaps … with a touch of something reminiscent of buckwheat, way out in the distance. I, for one, really enjoy it! I probably wouldn’t do it for a large loaf of anything, but smaller single serving type recipes, or where they are individually portioned … no problem! I hope this helps! đ
OMG.. Thank you, thank you, thank you. I have not had bread in 10 months, always had my burger on a bed of lettuce, etc. Now I’m having a big juicy cheeseburger tonight. I just had flax seeds, so I put them in my Ninja and made flour, sort of. I used a big soup mug, the perfect size for a burger bun. I sliced it in half, had my hubby taste first and his eyes lit up ( He gets a kick out of all the stuff I make off of yours and other sites to help me in my journey . 30 lbs since January) just stood there and ate it slathered with butter and washed it down with Hemp milk. Thanks again for all you do.
Do you think you could use a sandwich container from Amazon to fake the actual shape of sandwich bread for cooking it in the microwave?
—Reply posted by Crystal on 11/19/2015
I don’t know if your sandwich container is plastic or pyrex. I personally don’t use plastic in the microwave but if yours is plastic I’d first make sure it’s microwaveable. In foodies book he does say OMM can be nuked in a larger square container. I’m looking for one myself for the same reason.
Delicious! I just tried it for the first time. After I microwaved it, I cut the muffin in half and popped it in the toaster to make an English muffin. Voila! It was super good and soooo easy. Thank you for sharing!
—Reply posted by DJ on 6/28/2016
HUZZAH!! I’m glad you enjoyed it! I typically just bake them, like muffins (350 for about 12 to 15 minutes) … That way they get the nice golden crown. In all cases, though … DEELISH! đ
I made this in one of those sandwich holders so it would be in the shape of bread. It is the tastiest version of low carb bread I’ve ever had. I turned it into a grilled cheese. It was amazing. Thank you.
i love these with a bit of cheese added to the batter. They are quick and easy when im running out the door in the morning and keep me from stopping for bad fast food. I portion the dry ingredients into 2oz cups with lids to make it faster. All i need is to dump it, add an egg and fat, and microwave. I keep sausage and bacon cooked ahead too. These make fantastic sausage biscuits that keep me on track and satisfied.
—Reply posted by DJ on 7/10/2017
Yep! I know a lot of people that have the mix pre-mixed and just scoop out what they need, add egg and fat (and any fillings) and ? voila! Thank you for the comment! đ
So happy to have found you. Will this work with chickpea flour too?
I love this recipe more than any other sort of “faux” bread, and I use it for everything from daily roll (I have even ground up some carawayand dill to add to create the illusion of rye) to adding poppy seeds and almond extract for a “muffin.” I multiply the recipe times 12 using eequal parts almond meal, coconut flour, and flax seed meal, and I keep a 1/4 cup measuring spoon in the jar so I can mix up a batch whenever I went using and egg and 2T butter.
I HAVE found that I like the texture better if I add about a Tablespoon of liquid—plain old water for a savory roll, sour cream if I’m making a chocolate or other dessert type muffin, and so on. So anybody who is not completely satisfied with the texture of their OMM might want tto experiment with that.
—Reply posted by DJ on 1/15/2018
Yep! Different brands of flours behave somewhat differently and require slightly different amounts of liquid. Good tip. Thank you! đ
I love the OMM so much I keep a batch in an old kitty treat jar so that I can use 1/4 cup of the mix and whip up sweet or savory âmuffinsâ any time I want. To keep carb count down and for simplicityâs sake I use 1/3 each almond flour, coconut flour, and flax seed meal. My only reservation is the slight bitter taste I sometimes perceive. I see someone mentioned that before me and you suggested it might come from the flax seed meal, so I COULD try changing the proportions next timeâpersonally, I thought it might be baking soda that hadnât been adequately blended. Either way, was wondering whether you though this might be offset by adding sweetener, even to a savory muffin.
PS I have both your books, too. Thanks for all the work!
One Minute Muffins: my go-to for comfort food! I mix it up and fry it in a pan with butter like a pancake. Comes out perfect every time, no matter what proportions of almond flour and ground flax seed I use. Such a great, versatile recipe. Thanks so much.
I have never and don’t intend to ever own a microwave. Can you bake these?
Yep! And, frankly ⌠I personally feel they’re much better that way. A lot depends on the mold you use (small muffins vs. big muffins vs. sheets, etc.). However, 350F (177C) will work just fine. Just watch them to crown and turn golden. Then, they’ll be done. Typically smaller items will cook in about 12 to 15 minutes, whereas larger items take 20 to 30 minutes. It depends. Just set a timer for 15 minutes, take a quick peek, then adjust the time. I hope this helps!
I was looking for a quick bread recipe that would give me more fiber and grainy texture. This is a hit.
Great! It’s a very versatile recipe. Glad it’s hitting the spot. Enjoy it!