5-Minute Banana Mug Cake
Servings: 1
This banana mug cake starts with half a ripe banana, gluten-free flour, ground flaxseed and coconut sugar stirred right in a mug, then a quick microwave turns it into warm, fluffy banana bread for one. Walnuts and chocolate chips on top. Vegan and gluten-free.
Ingredients
- ½ banana ripe
- 1 tablespoon cashew milk
- 1 tablespoon coconut oil, unrefined melted
- 1 teaspoon pure vanilla extract
- ¼ cup gluten-free flour (all purpose 1:1)
- ¼ teaspoon baking powder
- 1 tablespoon ground flaxseed
- 1 tablespoon coconut sugar
- sea salt, unrefined
- 1 tablespoon chopped walnuts
- 1 tablespoon dark chocolate chips or cacao nibs
Instructions
- In a microwave-safe mug, mash the banana with a fork until smooth. Stir in the cashew milk, coconut oil and vanilla.
- In a separate bowl, combine the flour, baking powder, flaxseed, coconut sugar, salt, walnuts and chocolate chips.
- Add the dry ingredients to the mug and stir just until combined.
- Microwave for about 2 minutes in an 800-watt microwave.
Notes
- Microwave Tip: Microwaves vary, so start with 90 seconds and add 10 seconds at a time until the center is just set.
- Ripeness Tip: Use a very ripe banana for the most sweetness and moisture.
- Flour Swaps: Oat flour or almond flour can stand in for the gluten-free flour, or use all-purpose flour if you don't need it gluten-free.
- Nut-Free: Use oat milk in place of the cashew milk and pepitas in place of the walnuts, or leave the nuts out.
Nutrition
Serving: 1cup, Calories: 280kcal, Carbohydrates: 42g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Fiber: 5g, Sugar: 12g, Calcium: 50mg, Iron: 2mg
