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Grease two 4-inch diameter ramekins .
In a medium microwave-safe bowl, whisk the nut butter and egg together until smooth. Stir in the flax seed meal, cinnamon, baking powder, and salt until well combined.
Divide the mixture between two well greased 4-inch ramekins. Microwave together ramekins on high for 90 seconds. Let cool for a few minutes.
Run a sharp knife around the inside of the ramekins and flip the muffins out onto a wire rack. Slice in half and toast to your liking.