Gluten-free Mug Cake On-the-Go
I called this recipe ''Gluten-free Mug Cake On-the-Go'' because you can make it in your mason jar or a small microwave-safe container with a lid and bring it easily to work or school. This is a very convenient, guilt-free, and delicious snack to have during your busy week!
Servings: 1 people
Ingredients
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1 tbsp coconut sugar
- 2 tbsp mashed banana
- 2 tbsp Greek yogurt
- 1 large egg
- 2 tbsp almond milk
- 1 tbsp chocolate chips optional
Instructions
- In a microwave-safe mug or a small bowl or even a small plastic container add rolled oats and baking powder. Stir until well combined.
- Then add in coconut sugar, mashed banana, Greek yogurt, egg, almond milk and mixing well until combined.
- Pour the mixture into two medium mugs or into a microwave-safe container.
- Sprinkle with chocolate chips, if desired.
- Place the mug in a microwave on high for 2 to 3 minutes. This time will depend on the microwave power and how thick is your mug.
- Wait 2 minutes to cool down the mug and enjoy!
Notes
- Always double check that your baking powder has not expired as it'll affect the taste and rise of the mug cake.
- Feel free to use any types of chocolate chips such as white chocolate, milk chocolate, caramel, and more!
- If you're not sure if the mug cake is done, insert a toothpick into the center to see if it comes out with just a few moist crumbs stuck
- To store: this mug cake is best eaten immediately while still warm. If you must store it for later, keep it wrapped in the fridge for up to a day.
Nutrition
Serving: 1/1 | Calories: 324kcal | Carbohydrates: 50g | Protein: 15g | Fat: 8g | Cholesterol: 141mg | Sodium: 574mg | Potassium: 306mg | Fiber: 5g | Sugar: 19g