Muffin In A Cup

This is a fantastic little recipe I recently tried for the first time. It makes a nice little muffin in a cup for a hot breakfast in a flash, kind of like a take on a chocolate mug cake. It is so quick to put together, and makes a very nutritious breakfast - it contains the protein of an egg, the fiber of flaxseeds, and a good fat, coconut oil. In addition it contains little or no added sugar or salt, and not preservatives or artificial flavors. You can also increase the nutrition content by added other nuts, nut butter, seeds, or fruits, for added healthy fats, fiber, or antioxidants. The only complaint I have is that the muffin is a bit on the dry side. Next time I may try adding a splash of milk or juice to it.

Muffin-In-A-Cup
1 teaspoon coconut oil, melted
1 large egg, beaten
1/4 cup ground flaxseeds (I use frozen, and it works fine)
1 teaspoon baking powder
1 teaspoon ground cinnamon
stevia to sweeten

Choose a large, microwave-safe mug. I use an extra wide. 
In the mug, melt the coconut oil and beat in the egg. Beat in the remaining ingredients. Microwave on high (100% power) for exactly one minute. The muffin should be fully cooked and well-risen. You should be able to run a knife or spoon around the edge of the mug and lift the muffin out; or you can just eat it out of the mug. Serve warm.

This is a gluten-free recipe. If you don't have stevia on hand, honey, molasses, maple syrup, or regular sugar work too, although the muffin doesn't really need any sweetener at all. The cinnamon can be traded for another spice as well.
Add any nuts, seeds, or dried fruits you please for added flavor.
This is an excellent breakfast served with some fruit and milk!