Oatmeal Cinnamon Muffin in a Mug – Muggin

oatmeal cinnamon muggin

makings of a muggin

great texture


every bite delicious

The muggins are some of the most popular items on my blog, so I am happy to add another to the mix – oatmeal cinnamon muggin with walnuts and craisins. And this one is gluten free.

If you follow this blog, you may already have a container of “muggin mix” in your pantry. Leave it for another day because this one won’t use the mix. Reason? There’s no flour, wheat germ or ground flax meal. Just oats.

I was hungry for oatmeal, but also knew I need the protein from an egg. So – voila! An oatmeal muggin. The texture was very similar to the other muggins, which is great for those who cannot do gluten. Anyone would enjoy this delicious breakfast. It was so filling, I had to share the last bites with Zoe the dog. And you can leave out the walnuts and craisins – if you’re nuts!
They add a ton of texture and flavor, but it’s your call.
Yes, I did think about sneaking some chocolate chips into this, but I’m saving that for another post.

Ingredients for Oatmeal Cinnamon Muggin
1 egg
1 TBS honey
2 TBS plain yogurt (or vanilla flavored)
3 TBS oats – I used old fashioned
1/4 tsp baking powder
1 tsp cinnamon (More if you’re like my hubby who can never get enough cinnamon.)
2 TBS chopped walnuts (Pecans would be delightful.)
2 TBS dried cranberries (Or raisins or golden raisins.)

Use a mug that will hold 16 oz or more.
Put the ingredients into the mug in the order given and whisk with a fork or small whisk.
Microwave 1 1/2 – 2 minutes until the center is done.
Invert onto a plate and enjoy warm or cool.

Share with your friends. These are perfect for teens who need a healthy breakfast, or seniors living alone, or folks with diabetes or those who need gluten free food.

You might also like the Banana Nut Cinnamon Muggin – gluten free and dairy free - from Nana Clare’s Kitchen

11 thoughts on “Oatmeal Cinnamon Muffin in a Mug – Muggin

  1. Pingback: typo negative » Blog Archive » muggin

  2. I made this using pumpkin and used THM sweet blend in place of the honey. It was so good with a cup of oolong tea. Thanks for the recipe

    • Hi Karly, yes, I have baked these in the oven. Usually a muggin will take up about 3 small muffin cups. Bake at 350 degrees F, about 10 – 15 minutes, depending on the size of your muffins. You may have to watch them carefully to figure out how long to bake them. Thanks for the note, Clare

  3. I was just wondering if you have to add egg, I’m allergic but really wan tot r this recipe! Could I substitute if for something else- like banana?

    • Daniya, I haven’t tried substituting banana for the egg, but I think you should give it a try. However, use only half or a third of a banana so it doesn’t add too much moisture and over power the taste. Good luck and let me know how it turns out, please. Clare

  4. Pingback: Caramel Apple Cake in a Cup | Nana Clare's Kitchen

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