I refer to this one as my “breakfast mug cake” because it has no added sugar (for stable blood glucose in the AM and better concentration) and it’s made in the microwave so it’s legit ready in 5.
Under normal circumstances I’m a proponent of baking your mug cakes (20 mins? Totes worth the wait) BUT when you wake up hangry like I do and greasing a ramekin is not your idea of a fun kick-start to your WFH-pajama-bottom-wearing existence, this moist cake will do.
Oh it will do more than just do. Try topping it with some nut/seed butter while it’s still warm so it melts as demonstrated below!
Let me know if you give the recipe a try!
Grain-free Banana Mug Cake
Easy, naturally-sweetened mug cake that is good enough for breakfast.
Servings: 1 cake
Calories: 171kcal
Ingredients
- 1/2 ripe banana mashed (about 60 g)
- 2 tbsp almond flour (14 g)
- 1 tbsp flax seed meal (7 g) you can probably sub regular flour for this
- 1 tsp (optional) nut/seed butter (5 g) sub oil
- 2-3 tsp (nut) milk you might need more, the mixture should be like cake/muffin batter
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- pinch of salt
- drop of vanilla extract
Instructions
- In a medium bowl, mash your banana.
- Add all else and stir, adding milk 1 tsp at a time to reach cake/muffin batter consistency (more wet than cookie dough but not soupy).
- Pour into a greased mug, let it sit for 5 minutes for the flax to thicken.
- Microwave about 1 min until it stops rising.
- Top with your fave nut/seed butter and enjoy!
Notes
- The nut butter in this recipe is optional, makes the cake just a bit more rich tasting.
Nutrition
Serving: 1 mug cake | Calories: 171kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 115mg | Potassium: 270mg | Fiber: 5g | Sugar: 8g | Vitamin A: 39IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1mg