I’m not sure how it happened, but the microwave mug muffin suddenly is an online sensation. I’m a believer in making muffins in large batches and freezing them, so I admit I’ve only taken interest in the individually made microwave version recently.

My kids love to eat anything from a cup, so I decided to give it a go. Turns out, mug muffins are a perfect warming treat for our family’s “fun Friday” breakfast! Try my coconut-cinnamon roll muffin this week. And, by the way, if you mix 1/4 cup of unsweetened dark cocoa powder into the batter and leave out the cinnamon, the results will be dessert-worthy.

I make the batter in a small bowl and then pour it into a mug coated with cooking spray, which means you will miss out on that cool viral-video moment of mixing everything in the mug before it heads off to cook. But those videos are sped up, and there are a lot of ingredients that have to get poured into a cup to make one muffin (and what about making more than one?). So, a bowl it is.

My recipe is for two muffins, but it will scale up no problem. And here’s a bonus: You can save time by making the batter in advance and leaving it overnight in the refrigerator. Simply add a couple of tablespoons of milk and about 15 seconds cooking time.

I like to use a mix of almond flour and coconut flour to add filling fiber, protein and satisfying fat, plus a little regular flour (either all-purpose flour or any gluten-free 1-for-1 substitute) for a fluffy texture. Note that coconut flour absorbs a lot of liquid, so you might have to add extra liquid depending on how much coconut flour you use. But somehow eating a muffin with a spoon makes the recipe more forgiving so feel free to branch out and make this your own.

COCONUT-CINNAMON ROLL MICROWAVE MUG MUFFIN

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Yield: 2 servings

2 tablespoons almond flour (meal) 1 tablespoon coconut flour 2 tablespoons quinoa flour (or other gluten-free substitute or all-purpose flour) 2 tablespoons packed dark brown sugar, plus 1 teaspoon 3/4 teaspoon baking powder Pinch kosher salt 1 egg 1 tablespoon coconut oil, melted (or neutral oil) 1/4 cup plain low-fat Greek yogurt 1/4 cup milk 1/2 teaspoon vanilla extract 2 teaspoons low-fat cream cheese Cinnamon, to garnish

Procedure:

In a medium bowl, whisk together the almond flour, coconut flour, quinoa flour, 2 tablespoons of brown sugar, baking powder and salt. Add the egg, oil, yogurt, milk and vanilla, then whisk until well mixed.

Coat two 8-ounce mugs with cooking spray. Spoon a heaping tablespoon of batter into each mug. Top each with 1 teaspoon of the cream cheese and a sprinkle of cinnamon. Divide the remaining batter among the 2 mugs. Sprinkle with cinnamon and the remaining teaspoon of brown sugar. One at a time, microwave on high for about 1 minute 15 seconds, or until the muffin is dry on top (timing will vary by microwave). Let cool a few minutes before eating.

Nutrition information per serving: 290 calories; 150 calories from fat (52 percent of total calories); 17 g fat (9 g saturated; 0 g trans fats); 120 mg cholesterol; 410 mg sodium; 27 g carbohydrate; 2 g fiber; 19 g sugar; 9 g protein.