Single serving treats are a fun addition to your week. I'm always mixing up new combinations of flours and ingredients that I enjoy to make up something new. I got my brand new THM Oat Fiber in the mail last week!  YIPPEE!! It's gluten free which is so wonderful for many THM families.  I know it is for me.  I really like the taste of it much better than the "other" brand I was using before.  I notice a big difference.  So, what's a girl to do, but to start baking! Oh, first things first... here we are meeting for the first time. Jen Meets Oat FiberYes, it was love at first sight! I know...the name of this recipe is catchy, but I was stumped.  There are many Snickers, peanut butter, nutter butter names out there already! 10513334_10152997898524431_1428711762675870652_n(pictured above with Greek Non fat yogurt with some peanut flour swirled in a drizzle of All Fruit Polaner jelly) After she's got a smear of all natural peanut butter a little sugar free syrup and some unsweetened almond milk poured over her: Peanut & Oat Fiber MIMI blame all those fancy toppings on ONE person....Briana Thomas.  You know her...she's the 18 year old, ice cream, bakerista!  She came up with her French Toast goodness and it was fantastic.  I've used her toppings on mine too since I loved it so much.
4.7 from 3 reviews
Peanut & Oat Fiber Muffin-in-a-Mug (S)
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 egg
  • 2 Tbs THM Oat Fiber
  • 1 Tbs THM Peanut Flour
  • 1 Tbs Coconut Oil or butter
  • 1 Tbs water
  • ¼ tsp vanilla
  • ½ tsp baking powder
  • ½ Tbs of THM Sweet Blend or 1 Tbs of Truvia
  1. Mix the ingredients together in a bowl or mug. In my microwave it takes 1 minute on the dot. You can also bake it at 350 for 8 minutes or until it's done.
You could make this a Fuel Pull by using 3 Tbs of egg whites instead of 1 egg and by using 1 tsp of butter or coconut oil instead of the full Tbs.  You may want to add a tiny bit more water if you do though.  This is gluten and dairy free if you don't use the butter!  Win win with the new THM Oat Fiber and Peanut Flour! The muffin on it's own is a Deep S! (no toppings, but you could use butter!) Pretty easy!  You may be able to also make this in a pie plate or 9 by 9 casserole dish if you x's the recipe by 4.  I know many do that all the time with mug or single serving recipes. I do enjoy using peanut flour and oat flour because they aren't as full of fat and calories as the heavier nut flours.  I think it's nice to have a good balance. Pin: Lightest, Fluffiest, Peanut-iest Muffin in a Mug EVER! (S) Come visit me on Facebook: A Home With Purpose- Jen Griffin

About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

44 Responses to “Lightest, Fluffiest, Peanut-iest Muffin in a Mug EVER!”

  1. lori klem

    thinking about getting some oat fiber.. does it need to be refridgerated like the other THM flours? thanks

  2. Ashley

    This looks great! For the fuel pull option I think you’d have to completely sub out the fat with something else. Water, applesauce, pureed beans, or something like that. The tablespoon of peanut flour would already give you your fat. I don’t think that switching with a small amount of a blended carb would put you in E territory. I might be wrong though.

    • [email protected]

      I’d say you’d be okay. There isn’t much fat in my peanut flour at all. I’d add a little more water or even 1 tbs of greek yogurt if you decide not to use the tsp of oil. That’s another solution.

  3. Monica

    If you 4x the recipe and make it in the pie plate, what temp and how long do you bake in the oven? Thanks! Looks fabulous! ❤

    • [email protected]

      I’d say 350 for 15 minutes and check it..I’m not sure. If it’s a single, it’s only like 8 minutes in the oven. I’d just keep checking on it.

  4. angelica Rish

    I am so happy I tried this!! This is a WINNER!!! I was a little hesitant because of past cardboard MIM. But man oh man YUM!!!

  5. christa

    Just had for brft! Having peanut butter for brft always turns out good! Thanks!!!

  6. Connie

    OMG I just made it with golden flaxseed meal and coconut flour. When it came out I put a square of 74% cocoa in the middle. It was like having molten cake delicious

  7. Ginger Umstattd

    if you multiply by 4 and use pie plate or casserole dish, how long do you cook in microwave or oven? TIA

  8. Gina

    So if I love to bake and *might* need a muffin a day…how many bags should I order? Does one bag last forever like some of the supplies?

    Thanks and I love the first meeting photos!!!! 🙂


    • [email protected]

      I bought two bags since they are inexpensive. I *think* the shipping was about the same for both bags as it was for one? I do use the stuff a bit since it fits any fuel.

  9. Lorili

    If you cannot have peanut products – what would you suggest as the best sub for the 1 Tbls. of peanut flour?

  10. Katalina P.

    Hi. I’m just wondering, is this oat fiber the same as if I blend a cup of old fashioned oats to make healthy pancakes (page 223)? Is it like oat flour?

    Thank you so much, I’m in the beginning part of this journey.

    • [email protected]

      Welcome to THM! 🙂 Nope, it’s not the same thing. That is Oat Flour. It is best used in an E setting like the pancakes. The Oat Fiber can be use in a E, FP or S setting. Also, it absorbs more liquids as well in baking. You could do an E muffin using your Oat Flour though….Just use Egg whites and 1 tsp of oil. I gave some instructions about that in my post.

  11. Michelle

    What is the difference between the flour you buy in the store vs. The ones from thm?

  12. Dana

    This was so good! i topped it with PB and SF maple syrup. Thanks for the recipe!

  13. Michele

    I don’t have peanut flour. Could I use equal amounts of PB2 and get similar results?

  14. Michelle

    That is the perfect name for this cake. When describing it to my mom, I called it pillowy. I smear it with peanut butter and strawberries and it’s like I’m having a PB&J sandwich on Wonder Bread ~ only much, much better! Thanks.

  15. Lila

    Excellent recipe, thank you! I added a few sugar-free choc. chips before baking and called it chocolate chip cookie cake. So good, texture and flavor are spot on, wouldn’t know it was low carb at all.

  16. Bethany

    This is by far my favorite THM recipe! I add SALT (desperately needed–trust me!) and a drop of butter extract. Sometimes I substitute the peanut flour with cocoa powder for a chocolate version. Yum! I love to top it with my PB frosting.

  17. K. Stewart

    Thank you!! It’s easy and my whole family loved them. We’ll be making this often.

  18. Sheri

    Today I mixed up 4 times the original recipe and baked it in two muffin top baking pans I got on Amazon prime. I made 8 muffin tops. They can be cut in half band toasted . Boy are they good. Thank you so much for sharing your recipe. I think each muffin top would have 1 and a half carbs. I think if you left out the sweetener and added some savory spices or herbs they would make great sandwiche bread!

  19. Sue

    This was very good and makes a lot — a cereal bowl full! I topped it with a simple frosting made with cream cheese, crunchy peanut butter, cashew milk, and powdered sweetener. It was lovely!

  20. krista atwater

    if i ad a oikios, what would it make it, thank you still learning, 🙂
    must say so light and fluffy

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