Lyndal's cinnamon pudding mug muffin
¼ cup(s), (25g)
Unsweetened almond milk
Monk fruit sweetener
¼ tsp, plus extra for dusting
1 individual, pitted, chopped
Reduced fat oil spread
Sugar-free maple syrup
Light cream cheese
- Combine oats, almond milk, 1 teaspoon sweetener, baking powder, cinnamon, date and 1 tablespoon water in a 1 cup (250 ml) capacity microwave-safe mug or ramekin. Melt 1 teaspoon oil spread and add to the oat mixture with syrup. Stir to combine.
- Microwave on High (100%) for 1½ minutes or until muffin is just firm in the centre and starts to come away from the side of the mug.
- Combine cream cheese, vanilla, remaining sweetener and remaining oil spread in a small microwave-safe bowl. Microwave on High (100%) for 30 seconds or until melted. Stir well, then spoon over warm muffin. Dust with extra cinnamon to serve.