Description
Healthy and protein packed peanut butter banana mug cake topped with peanut butter, sliced banana, mini chocolate chips, and peanut butter chips.
Scale
Ingredients
Mug Cake
- 1/4 cup + 2 tbsp. (45g) whole wheat flour
- 1 scoop (33g) vanilla combat protein powder
- 1 tbsp. (6g) peanut flour
- 1/2 tbsp. granulated stevia or erythritol (optional)
- 1/4 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 small ripe banana (40g)
- 1 large whole egg
- 1/4 cup (56g) plain nonfat Greek yogurt
- 2 tbsp. unsweetened almond milk
Toppings
- 2 tbsp. (12g) peanut flour mixed w/ water and stevia
- 1 tsp. (5g) peanut butter chips (optional)
- 1 tsp. (5g) mini chocolate chips (optional)
- sliced banana
Instructions
- Mix whole wheat flour, protein powder, peanut flour, stevia, cinnamon and baking powder. In a separate bowl, add banana and mash with a fork. Add egg, almond milk, and Greek yogurt to bowl with mashed banana. Mix well. Add wet ingredients to dry and gently mix until well combined.
- Spray a large mug or ramekin with coking spray. Pour batter into mug. Microwave for 1:30-2:00 minutes depending on microwave. I coked mine for about 1:30 so that it was a little under done and stayed nice and moist.
- Mix peanut flour with water until a peanut butter consistency. Add stevia/sweetener to taste. Top mug cake with peanut butter, sliced banana, peanut butter chips, and mini chocolate chips.
Nutrition
- Serving Size: whole cake without toppings
- Calories: 440
- Sugar: 10
- Fat: 9
- Carbohydrates: 49
- Fiber: 9
- Protein: 46