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5 from 1 vote

Mini-batch Breakfast Cake

Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Keyword: banana, breakfast cake, chocolate chip, easy recipes, gluten-free, low sugar, mini-batch, oatmeal, oatmeal cake, plant-based, single-serving, small-batch, vegan
Servings: 2 cakes
Calories: 146kcal

Equipment

  • Food processor/blender

Ingredients

  • 1/2 ripe banana (about 60 g)
  • 1/2 cup oats (40 g)
  • 1/4 cup (nut) milk or water (60 g)
  • 1 tsp baking powder
  • 1 tbsp chocolate chips (15 g) more if you like
  • (optional) 2-3 strawberries, which gave mine the pink color

Instructions

  • Preheat oven to 350F and grease ramekins/baking dish.
  • In a blender add all but chocolate, sprinkle cinnamon and pinch of salt, and blend until smooth.
  • Pour into ramekins and sprinkle with chocolate.
  • Bake 15-20 minutes until centers are cooked. Cool and enjoy!!

Nutrition

Serving: 1 cake | Calories: 146kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 259mg | Potassium: 179mg | Fiber: 3g | Sugar: 9g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 1mg