Mornings have never been sweeter since I discovered the Muggin – a muffin in a cup. And the last week has been especially fun experimenting with variations on banana nut.

Today I’m happy to bring you a gluten and dairy free muggin! Long ago I found that adding cinnamon to banana breads always amped up the “wow” and “yum” factors. Just what every baker wants to hear. And of course, we know that cinnamon helps regulate blood sugar -bonus!

Ingredients for Banana Nut Cinnamon Muggin
1 egg
1 TBS honey
1/2 ripe banana mashed
1/2 tsp vanilla
2 TBS almond meal
1 TBS oats
1/4 tsp baking powder
1 tsp cinnamon
2 TBS nuts
Note: If you want the nuts to stay in the bottom of the cup, place them first. Then mix the rest of the ingredients in a separate bowl. Pour them over the nuts when you’re ready to pop into the microwave. It’s just a fun touch. If you don’t want to mess with it, build your Muggin all in the cup and enjoy.

Directions for easy method (as if there’s a difficult method!).
Use a ceramic or glass mug that will hold 12 – 16 oz.
Smash banana in bottom of mug with a fork.
Add the rest of the ingredients and mix until well blended.
Microwave about 2 minutes or until the center is done.
Turn out onto a plate or eat in the mug.