Description
Banana cream mug cake layered with greek yogurt. Topped with a little more greek yogurt and banana pudding sauce.
Scale
Ingredients
Mug Cake
- 1/4 cup + 2 tbsp. (45g) whole wheat flour
- 1 scoop (34g) Musclepharm banana cream combat protein powder
- 1/2 tbsp. granulated stevia
- 1/2 tsp. baking powder
- cinnamon to taste
- 1/4 cup (60g) canned pumpkin*
- 1 whole egg
- 3 tbsp. unsweetened almond milk
- 1/4 tsp. vanilla extract
Toppings
- 1/3 cup (75g) greek yogurt
- 1 tbsp. (6g) sugar free banana cream pudding mix
- sliced banana
Instructions
- Mix whole wheat flour, protein powder, stevia, baking powder and cinnamon. Mix pumpkin, egg, almond milk, and vanilla extract in a separate bowl. Add dry ingredients into wet and mix until combined. Be careful not to over mix. Spray a mug or large ramekin with cooking spray. Pour batter into mug.
- Microwave for 60 seconds. Check and microwave again for another 30-60 seconds until done. I like to cook mine a little bit on the lesser side to keep it from drying out.
- Slice mug cake in half. Mix greek yogurt with stevia or other natural sweetener. Layer with greek yogurt. Mix pudding mix with water until desired consistency. Top with pudding sauce and banana.
Notes
*Can sub for same amount of mashed banana for even more banana flavor.
- Category: Breakfast/Dessert
Nutrition
- Serving Size: 1 cake without toppings
- Calories: 385
- Sugar: 4
- Fat: 8
- Carbohydrates: 41
- Fiber: 7
- Protein: 38