Servings: 1 Prep: 1 min Cook: 1 min Total: 2 mins
There is nothing particularly super amazingly special about this “One Minute Muffin“, short of the fact that it’s a basic chocolate OM, and that it has pretty pictures! Oh, and it’s WONDERFUL topped with a dollop of sweet and creamy whipped clouds of goodness! AND … it’s super quick, super easy, super tasty and super duper! This sugar free, grain free, chocolate miracle takes about 120 seconds from cupboard to mouth, which can be a great thing!
I left this as a simple chocolate OMM ratio because I wanted to point out a few directions that a raw batter like this could be taken. Try folding some raspberries and toasted almond slivers into it, for a super tasty treat! Try chopping up some sugar-free chocolate bars and folding the chocolate chunks into the batter. This would become a truly hot, melty, gooey, double chocolate delight … in 120 seconds! I know that some consider bananas to be the root of all evil, but with a small amount of freshly smooshed banana, maybe some natural banana flavoring and a few toasted walnuts, a low-carb chocolate banana treat is quickly within reach! Maybe throw some espresso grounds into the batter. Make a “Morning Mocha Alert” (MMA OMM)! Try putting a nice dollop of peanut butter in the center, before nuking it up. Chocolate and Peanut Butter! MMMMmmmm ….
Just some fun ways you could think about taking this. If you discover any new favorite combinations … please list them in the comments below!
Chocolate Muffin, in a MinutePrint Rate
- 2 tbsp golden flaxseed meal
- 2 tbsp almond meal
- 1 tbsp 'Swerve' or other sugar replacement
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- dash salt
- 1 large egg
- 1 tbsp melted butter
- Combine your flax, almond meal, sugar equivalent, cocoa powder, 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 melted butter.
- Microwave on high for 60 seconds, (90 seconds if using a weaker microwave, or if you've added lots of other ingredients, like 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 …
98 thoughts on “Chocolate Muffin, in a Minute”
DjFoodie: Do you have any subs for the flaxseed meal? I do not eat flaxseed. Coconut flour and almond meal mixed perhaps? Or all almond meal?
Hi there, Aubrie!
Coconut flour is super hungry. A little goes a long way. I’d say that rather than the 2 TBSP of each flax and almond, with coconut flour, you could drop it down to just one tbsp of coconut and 1 tbsp of almond flour, and you’d have something a little cakier, than with flax, and a little higher in carbs, but still VERY low and still VERY tasty! I hope this helps! 🙂
Do you have a source for grain free baking powder? I’ve not been able to find any without corn starch. I seem to be very sensitive to any grains, especially corn. I’d really appreciate any suggestions!
Okay, DJ Dude….you did it again! I am currently eating the chocolate muffin with the cream cheese frosting from the cinnamon roll. YUMMMM!!! I began this low-carb journey about two months ago and, while I’ve never been a sweets-for-breakfast kind of gal, sometimes you simply don’t want another omelet! I like the high protein level in this breakfast–it stays with you much longer that way. Decadence at it’s finest! Thank you for sharing your experience and knowledge in such an incredibly helpful way!
Hi Shawna!<br /><br />Here ya go: <a href="http://amzn.com/B004GWW042?tag=djfocom-20" taarget="_blank">Corn Free, Grain Free, Sodium Free Baking Powder</a><br />
<a href="http://www.thespunkycoconut.com/2010/01/how-to-make-your-own-grain-free-corn.html" taarget="_blank">Alternately, you can make your own!</a><br />I hope this helps! 🙂
Thanks, dgidaho! These are super filling and have good fats. Many people swear by them and eat them daily. I’m still a bit leery of them. I’m afraid to get "hooked" on them, so I just eat them on special occasions. (you know, like breakfast, lunch or dinner!) 😉
These look divine! So…I threw away my microwave, and although it really ruins the name, have you tried this in the oven? How hot? How long? Thanks!
Hi Aubrie. I use the canned parmesan cheese (100% grated parmesan) for flax all the time. And it’s less carbs than almond and coconut flours. It really works, even with sweet treats! You will be surprised, and since it’s just one serving, it’s worth giving it a try…
DJ…Awesomeness defined! Woo hoo!
BTW, you can add a little cocoa powder and sweetener to cream cheese for a delicious chocolate frosting.
KB, the shape and size of the muffin varies based on the mold you use, but I’d say … go for 350 for 12 minutes and check it. It’ll probably take closer to 15, but at 12 … check it. Should be fully puffed in the center and holding somewhat firm. I hope this helps!
Jeanette … WOW! That’s quite a leap! Even for sweet things?! Hmmmm … I’m just going to have to trust you on that one. I’m not that daring! 😉 Another possible swapperoo would be chia seeds. They are very similar to flax in many ways … just a thought. Thanks for the love, Jeanette! 🙂
DJ, you surprise me, not even gonna try??? LOL! It’s the TOP CHEF in you! Love. It.
I think you should try it. Oh, do you even have the canned type of parmesan cheese? LOL!
—Reply posted by Joanne on 10/6/2015
Jeanette – thank you! I just discovered this recipe but I can’t stand flax and the cheese worked great! Can’t detect the cheese one bit but I do think I’ll try a dark cocoa powder as soon as I can buy some.
<a href="http://blog.adw.org/wp-content/uploads/2009/08/stubborn.jpg" target="_blank">Jeanette, click me!</a>
Oh. My. Laughing hysterically. Hubs said, "what in the world?"
<a href="http://i647.photobucket.com/albums/uu195/MemoryKeepersphotos/LoveParmesan.jpg" target="_blank">CLICK HERE!</a>
Now you’re officially my TOP LC SITE! Great recipes, and great laughter!!!
<a href="https://www.djfoodie.com/uploads/90202/blog/goat.jpg" target="_blank">Ok, now you’re just being silly!</a>
I LOVE your one minute muffins. My only problem is that they always overflow my containers. I tried using a large ramekin, a coffee mug and a custard cup; when I used the mug, the muffin puffed up about 1-1/2" above the top right before the microwave stopped. It went down so it just filled the mug, but the bottom had an area that wasn’t quite cooked. How do you get yours to look so even and, well, contained?
Thanks, Artygirl! I can’t imagine what could be happening. Perhaps your microwave is a wildly different strength than mine … ? I’m really just baffled by the question. The ONLY thing I can think of that’s "different" is … I’m kind of a fussy person. Always have been. I think most people mix their batter directly in the cup, and then nuke the cup. I always mix it in a seperate bowl and mix it well. Then, I use a plastic spatula and scrape it into the cup … cleanly and evenly. I also grease the cup. I can’t imagine either of those things would make a difference, but … they’re the only two things I can think of that take me outside what’s normally done … does that help?
Another home run by DJ! I probably over did this one… I added the dollop of peanut butter as you suggested, and I decorated it with a large dollop of whipped cream along with two large strawberries and a smattering of blue berries. It was a thing of beauty! My husband wanted to take a picture but I couldn’t wait any longer. I made it all gone!
WOW, Viki! You really went all out! I love it! Chocolate-Peanut Butter One Minute Muffin with Berries! … You should’ve taken a picture. Sounds divine!
I tried this for dessert tonight and it was fantastic! All I had was Erythritol and I forgot that Erythritol isn’t as sweet as sugar so mine wasn’t as sweet as I was expecting it to be, but it was still delicious! I’ll add some stevia to it next time. It did expand quite a bit, but luckily I had used a regular bowl instead of a mug or ramekin. This is going to become my go-to chocolate treat! I couldn’t even finish it, but I also topped it with sugar-free whipped cream. 🙂 Thanks for the recipe!
Amazing. Really! Than you!
I’m glad you’ve enjoyed it Denise and Rebekkah!
I’ve been doing these with Xylitol and using coconut oil instead of butter. Very yummy!
I haven’t tried this yet, but am looking forward to it! One question, I sometimes find these types of delights a little "eggie". Would it be possible to double the other ingredients and keep one egg (making 2 cakes) or would the ratio be off? Thanks!
Hi Melanie, I’ve never really felt that this one was eggy. I tend to agree with you on some of them, but this one is pretty chocolatey. In fact, I’d almost double the ingredients and add TWO eggs to it, rather than just one. In this case, it’s very close to the dry side and could use a twinge more fat and protein structure … really, though … it’s a fairly small amount of ingredients. It’s worth the experiment. Absolute worst case scenario, you wind up with two dry chocolate muffins. Eat them with a cup of milk or coffee and I’m sure they’ll be MORE than edible. $.02
Can I just say that I love you?! I haven’t had many sweets since I started a LC WOE because most sweets call for sucralose or cream cheese or some other thing that stalls me. I just made this and topped it with heavy cream, whipped with a little erythrytol and a dash of vanilla. I am IN HEAVEN! It was rich, chocolately, and just the right amount of sweet. It was more than filling (I probably shouldn’t have eaten the whole thing, but I couldn’t help myself!) I’m down 67 pounds as of today and I love this way of life, but every once in a while a girl just wants chocolate cake! Thank you!
Shelley, thank you for the kind words! … and congrats on the 67 lbs!! That’s tremendous!! Give the cinnamon roll OMM a try. It’s my personal fav!
This looks great, but would it work with chia instead of the flax? I posted an article about the dangers of flax here: http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html
Two tablespoons a day is usually suggested as the upper limit for flax, but I prefer to avoid it completely.
Hi Judy, I’m honestly not sure, at this point. My reading suggests that it’s HIGHLY likely, but I also believe the flax could be replaced with a scant tablespoon of coconut flour. I’m planning to experiement with chia as a baking ingredient, but … haven’t, yet. Thanks for the info! 🙂
Finally decided to try this over the weekend, and man, is it good! The second one was even better–used coconut oil instead of butter and added a few drops of almond extract. SO delicious! May have to make them in bulk so they’re always on hand. Thanks for sharing these great recipes with us!
I also used coconut oil, added finely chopped dates and pecans, and used maple syrup as the sweetner…. delicious.
I just made it with coconut oil and about a tablespoon of coconut flakes – it’s delicious! Just wish I had some whipped cream to go with it.
I love all your omm. I made this tonight for dessert. I add 2 tbsp of mashed strawberries. Turned out like chunky pudding but still amazing. Topped with low fat cool whip.
Is there any possibility of making this without the egg – I am a lacto-vegetarian?
Hi Jacqui! You can make a chia egg and use that as a substitute. <a href="http://www.veganbaking.net/recipes/egg-replacers/chia-seed-binder" target="_blank">Here’s a link that explains it.</a>
Use a couple tbls of pumpkin puree instead of egg.
Just made this for the first of my weekend treats. Turned out lovely!! but MASSIVE!!! So next time I’ll divide it between 4 cupcake wrappers and share them with the family xxx
Glad you enjoyed it, Irene! Yep, they’re not small, but … they’re filling! 🙂
Is there a substitute for almond meal? We are peanut/tree nut free.
Hi Unknown! You could use sunflower seed flour (sunflour). It may make it a strange color when it’s done, but it’ll work. Alternately, you could just use all flaxmeal. So, rather than 2 tbsp of flaxmeal, you could use 1/4 cup of flax meal. Alternately, you could use 2 tbsp of flaxmeal plus 1 1/2 tbsp of ground chia seeds. Finally, you could use 3 tbsp of ground chia seed in place of ALL the flax meal. I hope one of these options suits your needs! 🙂
Wow. Thank you so much for this!!! I can’t believe it. It was like magic. Plus, as an added bonus, my doctor said I needed to have 2tbs of flaxseed in my diet daily. I usually mix it with yogurt and nuts but this is AMAZING!!! What a nice treat to have when I want some chocolate or something to go with my tea that I don’t feel guilty about. This is a great recipe! Thank you!!! I’m actually typing this while I eat it…. nom, nom, nom…. 😉
YAY! I’m glad you enjoyed it, Brenna! It’s a very popular one! 🙂
Can you use regular floor for your OMMs? I’m not worried about carbs or grain-free. I also don’t want to have to buy the differet kinds of flour just for a little bit. Thanks.
Can anyone tell me if this will work using a regular oven and the modifications needed? I don’t use microwaves, as I don’t feel they’re a safe and healthy way to cook.
Hi Unknown. Yep! All the one-minute-muffin recipes can be baked. In fact, I prefer them this way. Try at 350 F for about 13 to 15 minutes for muffins or 24 to 28 for larger loaves and cakes. I hope this helps! 🙂
I am enjoying your OMM recipes a lot and at this time of year I’m wondering if you have ever made a strawberry one?
Nita, I haven’t, but I’ve made PLENTY of blueberry ones. I don’t see why strawberry wouldn’t worth the same way. I use the vanilla OMM as the base and fold in berries, nuts, whatever … and then bake them up! 350 F for about 13 to 15 minutes for a muffin and 24 to 28 for a larger cake/loaf. I hope this helps! 🙂
Thank you for creating this site. You inspire me to be patient and take it one day at a time. I hope to be as successful as you in my weight loss journey. It has been and issue for me most of my life.
Jeni10, I assure you … you are not alone. Slow and steady wins the race! 🙂
I really like the recipe for these low carb muffins but mine are very dry. Any suggestions? Or is that normal bc of the ingredients? Thanks!
Hi Christy, I’m actually inclined to agree with you. I keep wanting to tweak this recipe, but I get so many positive comments that I fear changing it. I think the flax creates a texture that resembles a somewhat coarse texture and the cocoa powder creates a dry feeling. My suggestion would be to up the fat to 1 tbsp and use part or all ground chia seed, in place of the flax. In my opinion this creates a softer, slightly cakey/pudding-like texture that I’m REALLY loving, lately. I hope this helps! 🙂
The link in your article to the natural banana flavor is broken, however I managed to find this one:
I’m going on a week long vacation during the summer and am wondering if I could pre-measure the dry ingedients and put them all together in labeled baggies and then just mix the wet ingedients when I’m at my destination?
Hi Dave, thanks for the link. When other websites change their structure, the links on my site succumb to "link rot". I’ve just updated it. Thank you! 🙂
Hi Dee, people do that all the time! If it’s something you plan to make often, I think it makes tons of sense!
So I know it won’t meet the wholefood need of some, but I added a tablespoon of powdered milk (as well as a handful of raspberries) which gave my second attempt even more fluffy texture and moisture than my first. I don’t use sweetener per se either, so it helped to add another depth of flavour. Both versions were awesome, but I will be adding the powdered milk to mine! Thanks for the great recipes 🙂
Hi Bek, thanks for the input! Probably my biggest personal concern with powdered milk is that it tends to be high in lactose … which is a milk sugar. This is part of why it’s a more pleasurable taste, especially if you’re not adding added sweeteners. The dry milk WILL add a bit more sweet to it. My biggest personal tweak to this recipe is to substitute the flax for ground chia and bump up the fat from 1 tsp to 1 tbsp. I think this would really bring it around. Love the addition of raspberries, too!
I use coconut oil and liquid sweetener and have found that the cake is super moist! Sometimes I put an oz. of semi-sweet chocolate down in the batter for lower carb version of lava cake when I have a super sweet tooth.
hey thanks! i am a recent type ii and hating giving up cake! this one was all you said, fast easy and good~ but it is not chocolately enough for me~ can you add more cocoa? or just go for sugar free chips?
thanks, these recipes give me hope that my fans are not banned forever!
Hi Bre, I’d suggest tripling the fat and adding a bit more cocoa. You could definitely add chocolate chips. MANY people do this and seem to really love it!
I’m a year and a half into wheatfree plus Atkins, and just stumbled into you all and the One Minute Muffins–they’re magnificent on all points: quick, easy, slice nicely hot or cold, toast great on a buttered griddle, good flavor hot or cold, and have prefect texture. Such qualities escaped me until today! Thank you sooo much!
Awesome, Ben! Glad to hear it! Try baking them, some time! That’s how I prefer them. Or … use the batter to make pancakes! 🙂
if i’m trying to keep the calorie count down, could I sub almond or coconut milk for the butter?
Is your name really Ben Fleck? That’s awesome. Ps I LOVE this site.
Mine isn’t, Mefortwunty, but … Ben’s might be! Thank you for the kind words! 🙂
JoAnna, the point of the butter is to add moisture. I’ve actually had a lot of people complain it wasn’t moist enough for them, so I bumped it from 1 tsp to 1 tbsp. Almond milk or other liquids will help thin out the batter, but a lot of that is just water, which evaporates during the baking process. Without the fat, this might be a bit dry and scratchy. You can try it, but I think it would decrease the overall quality of the recipe.
Just made the chocolate OMM and added a splash of brewed coffee. OMG
MMMMMMMmmmmmocha OMM! Sounds delightful, Unknown! 🙂
I have this every morning. Sometimes I use frozen egg whites. I also use a tablespoon of olive oil in place of the butter and DaVinci liquid sweetener (about 1/2 tablespoon). Otherwise you nailed it!
I’m glad you’ve found a great way to start your day, BusyBaker! I might suggest changing it up, though … perhaps swapping the flax to chia, from time to time. Maybe using a coconut flour based OMM, just to take a break from too much almond flour, etc. It’s just good for the body to have a bit more variety. That said … if it ain’t broke … don’t fix it! 😉
Oh Lawd! You have just saved my life…
*SINGS THEME SONG WHILE POUNDING CHEST* dah dah DAH!! SUPER FOODIE saving the day!!! 🙂 (thank you for the kind words!)
DJ, great recipe, I’m passing it on to my clients as well. I’ve added .25 cup frozen blueberries and nuke it for 70 sec, stays a little moister that way and has a real decadent chocolate cake consistency.
Thanks for the referrals, Claudia … always appreciated! And, I’m glad you’ve found a sweet spot with this recipe. It’s a good one! 🙂
Can these be made without using a microwave?
Second time in 2 days making this (it’s that TOM, so yes to chocolate!) Was a bit dry yesterday. Today I added 1 T HWC and it’s a lot moister today. Will keep playing with the recipe for perfection. Thanks DJFoodie!
Unknown … yep! Bake at 350 F for about 13 to 15 minutes. That’s it! <br /><br />
Unknown2 … Maybe I should re-tweak this one. I keep hearing people say it’s dry, but I don’t remember thinking that. I’ve already boosted the fat on it, once. I get two main comments on this one … those that love it and those that think it’s dry. Some of the time, I wonder if it depends on the brands and ingredients being used. In any event … if you find a perfect ratio, please let us know. I’ll also revisit it. Thanks! 🙂
I had a bad choc craving so googled DJFoodie chocolate and found this recipe. It made a large piece of cake which made me happy. 😉 it was good with a little whipped cream. I agree that it was just a tad dry but next time I will add 1 tbs hwc like someone mentioned. I will be making it again. Thank you DJ!
I made this just now!!! Can I say low carb heaven!!! I added a few frozen timy blueberries, and few chopped walnuts!!! OH MY!!!!
I made a chocolate waddle out of this recipe Very good and really like it better than a muffin, well almost
I made this tonight. I topped it with strawberries and whipped cream. It was awesome!
Hi DJ, do you really mean 414g butter?
I will make this as soon as I find some golden flax. I have seeds, but my grinder has died!
I?m glad you enjoyed it, Lourdes! I?ve decided I?m going to go back to the drawing board with this one. <br /><br />
Marie ? do tell ? What?s a chocolate waddle?! I mean ? I know what it was when I was near 400 lbs. but ? I have a sneaking suspicion you meant something else. <br /><br />
Kerri ? whoops! I mean 14 grams. TYPO!! :-O
Thanks for a wonderful Christmas treat!
Thanks, D.J. for all the wonderful recipes and advice you post. I have the chocolate OMM almost every day. Yesterday I made it for dessert, adding a TBL of coconut flakes and topping with whipped cream. YUM.
—Reply posted by DJ on 1/13/2015
Sure thing, Joy and Wendy. Glad you enjoy it! 🙂
I’ve made this using 1/4 cup golden flax meal because I didn’t have any almond flour and it worked for my chocolate cravings. I just ordered almond flour and I can’t wait to try it with the 1/2 almond/1/2 flax ration. I also made a makeshift “cream cheese” icing to top it with when I did make it. Basically 1 -2 tblsp. cream cheese mixed with Splenda (or whatever sweetener you use) and then some raspberries on top. YUM!!
—Reply posted by DJ on 2/9/2015
Hi Patricia, take a look at my cinnamon roll OMM. It’s got a frosting on it, that I think you’ll really enjoy. I’m glad you found a way to make this work! 🙂
This has no flavor at all. 🙁 So awful.
—Reply posted by DJ on 2/11/2015
Hi Danielle, I’m sorry you had a negative experience with this recipe. I can’t help but wonder if you used stevia as the sweetener? Or, possibly Splenda? Both of those tend to work against chocolate, for some reason. Outside of that, I do think it needs said that … comparing something like this to a standard chocolate cupcake is a bit unfair. Ultimately, there are going to be sacrifices. For a quick and easy chocolate fix that mostly fits the bill, this is high on that list, but … it’s never going to be a moist a chewy Ho-Ho like creature … Again, sorry this wasn’t your cup of tea! :/
I did use Splenda. I wasn’t expecting a hoho. But it tasted like almond flour and had no flavor of chocolate at all. I guess I will have to find new sweeteners.
—Reply posted by DJ on 4/17/2015
Hi Laura, liquid Splenda (known as sucralose) has zero carbs. It’s a highly concentrated liquid and just a drop is likely enough to sweeten your coffee. A packet of Splenda has about 1 carb. The granulated Splenda you buy in the yellow bags at the store has about 24 net carbs per cup. The reason the carbs are there is because of the fillers (dextrose and maltodextrin). Those fillers are there to add bulk to the sucralose. It helps people do things like “bake”. They can measure 1 cup of Splenda and it’ll taste about as sweet as one cup of sugar. The alternative would be something like counting 38 drops of liquid sucralose. So … the powders make sense, but … they add carbs. It’s a trade-off. Make sense?
—Reply posted by Laura on 4/17/2015
I am so confused about carbs in splenda. Is this correct Liquid splenda has zero carbs, but granualted splenda has about 1 carb per package due to the granular materieral?
Do you think liquid spenda has any carbs?
—Reply posted by DJ on 2/11/2015
Hi Danielle, yep. Somehow Splenda boosts the bitterness in chocolate. Plus, it’s about 24 net carbs per cup. I believe there are better and tastier options available. I typically suggest erythritol based blends. If you want a bigger chocolate flavor, double up on the cocoa powder, add a twinge more fan and swap out the sweetener and I think you’ll find it’s getting a bit better. Sorry about the Ho-Ho comment. It’s quite common that new folks take issue with the difference in tastes and textures. There does seem to be an adjustment period where tastes adapt. Without knowing your specific issue, it’s tough to know how to improve. In any event, I hope some of this helps! 🙂
Hey there Foodie!
I started on the Keto diet a little over two weeks ago and was craving a chocolate muffin so bad the last two days. Thank you so much for posting this recipe. I followed it exactly and used Swerve as the sweetener. I loved it! Plus, it was super easy to make. I actually like that this is a single serving so that I cannot overeat.
—Reply posted by DJ on 3/5/2015
Awesome, Kiki. Glad you enjoyed it! 🙂
oh good grief – why havent i discovered this recipe before?! – i used bob’s low carb bread mix as i don’t like almond meal…it was so good – i had half of it inhaled before i thought about a buttercream icing (with butter, a bit of sugar free hot chocolate mix (not so great; better when i added a drop of sucralose)….put the rest of the muffin away but will have it with frosting later! and i am looking forward to it too! – the best MIM i’ve ever had. it is actually like cake (well a course muffin really, but beautiful!). i am so excited!!! thanks heaps!
—Reply posted by DJ on 3/9/2015
YAY!!! I’m glad you enjoyed it! 🙂
I add whipped cream and sugar free chocolate syrup to mine! Helps get me through the day!
—Reply posted by DJ on 3/28/2015
Perfect! Try the cinnamon roll one, some time. I think that’s my personal favorite (although, I love the pumpkin one, too! 😉 )
I know it would change the taste but think you could use coconut oil instead of butter?
—Reply posted by DJ on 3/28/2015
Yep! Go for it! (Just make sure it’s liquid …)
This is good, but it needs a little “kick”. I’ll have to try the chocolate chunks next time and maybe the HWC mentioned below. Peanut butter and sugar-free chocolate syrup picked it up a bit.
I’m wondering about why you used different “flours” between this recipe and the vanilla OMM. I can’t decide texture which I like better.
PS – Both of those OMM’s are better than others I’ve tried. Thanks for your hard work here and keeping recipes and free Amazon books up on your Facebook page.
—Reply posted by DJ on 3/28/2015
The blog is something that has existed over years and represents the best of what I knew at the time, I wrote it. The chocolate OMM predates the vanilla one. That’s another way of saying that I discovered and tinkered with flax long before I played with coconut flour. I had a pretty nasty blunder with coconut flour very early on, in my low-carb transition and just decided it was terrible stuff. I essentially tried to use it like flour, without realizing it’s a very different animal. To make a long story short, I discovered the wonders of coconut flour LATE in my experience with all these ingredients. The vanilla OMM and the coconut flour based recipes are the newer ones (and … frankly … my personal preferences. I’m also starting to transition the flax into ground chia seeds …) I’m glad you’re getting some good stuff out of my shenanigans. Please let me know if you’ve got further questions or comments. Happy to help! 🙂
what if I don’t have a microwave?
And where can I find the vanilla version?
You have given me so much inspirtion in the last year. Ilove you for that.
No worries, I found it!
—Reply posted by DJ on 4/17/2015
Just wanted to tell you how much I love Taking out the Carbage. Made the chocolate OMM last night, was needing something but didn’t want to overdo. This was perfect and came out so nicely!!!!!!
Made these for the first time today… OH….MY…..GOODNESS!!! They are absolutely delicious. I filled 3 baggies with the measured out dry ingredients. It will save me time in the future, only having to worry about adding the wet ingredients. And boy will there be more of these in my future. Thank you
—Reply posted by DJ on 12/15/2016
Fantastic, Joann! Measure out your baggie, so you know how much each one contains. Then, you can make a BIG batch, then just scoop out a muffin! 😉 Enjoy!
I loved the chocolate OMM and I just discovered an AWESOME substitute for the butter if you want to add some more flavor. With all the olive oil companies springing up, I ended up buying a bunch of infused olive oil and I think, why not try the orange infused olive oil with this recipe? I put in a tablespoon of oil instead of the butter and the flavor was nice. Then I mixed three or four tablespoons of Swerve confectioners with a tablespoon of cocoa, a tablespoon of orange infused olive oil, and some water, and it was amazingly flavorful! I also tried the same thing on the original OMM with lemon infused olive oil and lemon infused glaze. So good.
—Reply posted by maria on 8/2/2018
Great freaking idea!!!
—Reply posted by DJ on 4/7/2017
I’m loving the idea! 🙂