I’ve tried this recipe with a whole egg and it comes out much moister, but the taste is a bit more flavorful thanks to the yolk. The texture is slightly different as well; a bit spongier.  If you want to purchase a container of egg whites instead of using a whole egg and having a leftover yolk, 1 large egg white is equal to 2 tablespoons of egg white. I managed to get 4 thin slices from this recipe, but most of the time you’ll get 2 thick slices, or 3 thinner slices. I used a 3.5 inch ( 8.9 cm) ramekin (in diameter), which holds about 4 ounces of liquid. A slightly larger diameter would have yielded closer to 2 slices. If you don’t have a microwave or don’t use one, you can bake it but it does crumble a bit. To bake it, generously oil the inside of the ramekin or bowl, and bake in a preheated oven or toaster oven at 400° F (200° C, or gas mark 6) for 15 minutes, or until it’s solid. You may need to slide a knife along the sides to wiggle the muffin out of the ramekin.


  • 1/4 cup (24 g) blanched almond flour
  • 1 tablespoon coconut flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg white
  • 1/2 teaspoon oil
  • 2 tablespoons warm water


  1. Add the flours, baking soda, and salt to a small ramekin or microwave-safe bowl, and mix well with a fork.
  2. Add the egg white, oil, and water, and mix well.
  3. With a fork, spoon, or your fingers, flatten the batter so it's even on top.
  4. Microwave the ramekin for two minutes.
  5. Turn the ramekin upside down to slide out the muffin.
  6. Slice in into 2 to 4 muffin halves and toast each slice.
  7. Cover with butter, peanut butter, jam, or what ever your heart desires.

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