Born of necessity: I had too many containers in my fridge lol.
Since I used these ingredients to make cup muffins 99% of the time, I mixed them all together (I tossed in what was left, too, but I’ll give you measurements for your own big batch).
Big Batch of Primal Muffin in a Cup Mix
1 cup coconut flour
1 cup almond meal/flour
1.5 cups flax meal (I had golden but use what you like)
2T glucomannan powder (omit if you don’t have it)
4T chia seeds (omit if you don’t have them)
2T aluminum free baking powder
1tsp pink sea salt
1/4 – 1/2 cup sweetness of powdered stevia (to taste. I use them mostly as savory, so I use less but can add more to the individual ones, same with salt)
Mix everything in a gallon ziploc bag other container you can seal tightly. Shake well and refrigerate. Shake well before every use.
To make an “english muffin” sized muffin, beat 1 ex-large egg in a 4″-5″ wide bowl, ramiken, or cup (preferably glass, microwave safe)then add 1T water and 1tsp olive oil (melted butter or coconut oil, your favorite cooking fat).
Mix with a fork then add 3T of the muffin mix and stir well. It will thicken to a “quick bread” dough like thickness.
Tap the bowl to settle it mostly flat, then microwave for 1.5 minutes on high (1 minute, 30 seconds).
Let stand 2-3 minutes then turn it out to cool or use immediately.
Variations using the same mix:
Measure out the dry mix and add any of the following (individually or in combination) :
2T s/f maple syrup or other flavored syrup (omit water when beating the egg and use instead);
1/4tsp vanilla extract;
1T dry or 2T fresh blueberries;
grated lemon zest (add 1/4tsp lemon extract and 1/2tsp poppy seeds in addition to sweetener for a lemon poppy seed muffin);
3T shredded strong flavored cheese;
2tsp chopped green chilies;
1tsp minced jalapeno;
Because I try to stay low-carb, these additions would add very few carbs to the finished muffin.
Mashed banana, apple sauce, maple syrup, brown sugar, etc would work as well.