Cinnamon Pudding Mug Muffin

Cosy up on the couch with a warming cup of comfort, cooked in just two minutes. Perfect for those nights when you just want to take it easy and stay out of the kitchen.

Prep time: 5 minutes

Cook time: 2 minutes

Makes: 1


  • 1⁄4 cup (25g) quick oats
  • 2 tablespoons unsweetened
  • almond milk
  • 2 teaspoons monk fruit sweetener
  • 1⁄4 teaspoon baking powder
  • 1⁄4 teaspoon ground cinnamon,
  • plus extra for dusting
  • 1 medjool date, pitted and chopped
  • 2 teaspoons reduced-fat oil spread
  • 1 teaspoon sugar-free maple syrup
  • 16g light cream cheese
  • 1⁄4 teaspoon vanilla essence


Combine oats, almond milk, 1 teaspoon sweetener, baking powder, cinnamon, date and 1 tablespoon water in a one-cup (250ml) 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 per cent) for 1 1/2 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 per cent) for 30 seconds or until melted. Stir well, then spoon over warm muffin. Dust with extra cinnamon to serve.

This recipe is from 101 Favourite Weight-Loss Recipes by WeightWatchers, published by Macmillan Australia, RRP $39.99. It is published with permission. Photography by WeightWatchers International.

Have you made mug muffins before? Do you find them easier than making a batch? Why not share your opinion in the comment section below?

Also read: Chicken and Mushroom Pasta Gratin

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