Sugar-Free Cinnamon Roll Mug Muffin {Dairy & Gluten Free}

This single serve muffin is a perfectly quick and easy breakfast made in 2 minutes in a mug to go! It’s low carb, dairy free, gluten free and sugar free!cinnamon mug muffin4 (1 of 1)

This recipe is an adaption of some of my other single serve muffins, Mint Chocolate Flax Muffin, Peanut Butter Flax Muffin and my Pumpkin Flax Muffin. Each are one single serving and easy to make in under 5 minutes!

cinnamon mug muffin5 (1 of 1)

I removed it from the mug so you could see it better but obviously it is easier to just eat with a spoon right in the mug itself.

cinnamon mug muffin3 (1 of 1)

Anyone who is busy with work or family knows moms usually never eat breakfast or eat scrapes off their kids plates. I avoid this at all costs and work hard to ensure I eat a healthy breakfast to start my day. Making a quick breakfast is easy, choosing to make it a healthy one can be a challenge, but these mug muffins I’ve got going are the perfect solution!

cinnamon mug muffin2 (1 of 1)

If you’ve never tried a mug muffin you are in for a treat! Once you make them you will never complain about not having enough time for breakfast again. :)

Brenda’s Notes:

  • You can stir the ingredients right in the mug you are using to cook it with but I found it easier to combine in a shallow bowl then pour in the mug.
  • You can use powdered stevia in the batter if you don’t have liquid, I would suggest 1-2 packets or 1/4 teaspoon pure stevia extract.
  • You can also make this in the oven at 350 degrees for 10-15 minutes until you see it rise and cooked in the center.
  • The nutrition info is with the icing on top, but if you were to eliminate it the nutrition info would be: Calories: 166, Fat: 9g, Cholesterol: 180mg, Sodium: 187mg, Carbs: 11.2g, Fiber: 7.7g, Sugars: .2g, Protein: 9.7g and Weight Watchers PointsPlus: 4*

3.8 from 4 reviews
Sugar-Free Cinnamon Roll Mug Muffin
Nutrition Information
  • Serves: 1
  • Serving size: 1
  • Calories: 256
  • Fat: 18g
  • Saturated fat: 9.9g
  • Carbohydrates: 15.2g
  • Sugar: 1.2g
  • Sodium: 187mg
  • Fiber: 10.7g
  • Protein: 10.7g
  • Cholesterol: 180mg
Prep time: 
Cook time: 
Total time: 
  • 1 egg
  • 1 tablespoon coconut flour
  • 1 tablespoon ground flaxseed
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 2 droppers full liquid cinnamon or vanilla stevia
  • 1/4 cup water
  1. Whisk egg in a bowl then stir in the rest of the ingredients until completely combined.
  2. Spray a coffee cup with nonstick cooking spray or grease and pour batter into mug.
  3. Microwave for 1 min and 30 seconds, or up to 2 minutes in needed.
  4. Remove from mug in desired or enjoy as is.
  5. Top with icing.
Weight Watcher PointsPlus:6*



  1. says

    I love every single one of these ingredients!
    I’ll have to try the baked version as we don’t have a microwave but I don’t mind the extra waiting time. I make jar cakes all the time but I’m new to mug cakes! Exited to try this – I’ll make one for my husband tomorrow morning, I bet he’ll love it!!

  2. Lora @cakeduchess says

    What a fun and quick treat and love that it’s sugar-free…now to make one for me later to enjoy with a hot cup of tea;)

    • Brenda says

      Oh it was so good with my coffee the other day and of course you will love it with some hot tea as well!

  3. says

    This is such a cute idea and a great way to portion control, considering if I make a batch of muffins, I tend to eat more than I should lol!

  4. says

    I have 2 thoughts/questions:

    I get headaches from Stevia, any other suggestions to substitute? I usually use raw coconut nectar

    What do you use for a topping?

    • Bonnie says

      I broke down & bought the coconut flour last night and made this for breakfast this morning. I didn’t realize how many more calories, etc oat flour would have been until I looked it up! I don’t have coconut butter, either so I sprinkled a little coconut sugar on top. SO good!! Thanks & keep up the good work!

  5. Bonnie says

    I have made/eaten several of these and love them! I decided to make it quicker on a work morning to pre-mix the dry ingredients then just add the wet .

  6. Mary Jo says

    Any idea what time and temp would be to bake in the oven.
    Both my husband and I are NOT allowed to microwave per Doctors orders.

    thank you!

    • Eve says

      It’s right there at the top of the recipe

      “You can also make this in the oven at 350 degrees for 10-15 minutes until you see it rise and cooked in the center.”

  7. Jan Lewis says

    Yum! I made this this morning and the only change to the basic recipe was I used one dropper of vanilla Stevie and a packet of monk fruit blend sweetener. When it was done I put it on a plate, sprinkled chopped pecans on it and added some light pancake syrup! It was like a decadent French toast!

  8. Stacey says

    I made last night but found the spices too overwhelming for such a small dessert. The flax definitely show up in the consistency of the muffin. The Lemon Mug Cake worked better for me.

  9. Rosalyn says

    WOW, i just made this, instead of water, i used molasses ( not as much about 1/2) MOIST AND DELICIOUS, didnt even need the icing!!!! YUMMY thanks!!!!! will be making this all the time!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: