These microwave muffins take just a few minutes to make, and are extremely easy, high fiber, low carb and low calorie. Since I was making it for the first time, I used egg beaters (so I could taste the mixture and adjust as needed). I have also switched to using melted coconut oil, but melted butter works just as well.

First, melt the coconut oil or butter, then add vanilla extract and a beaten egg or egg beaters. In a separate bowl, mix the dry ingredients, then add the wet ingredients to the dry ingredients in a microwave safe bowl or cup. Microwave for 30-90 seconds until just set, depending on the strength of your microwave (it will continue to firm up slightly).