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 even in a small microwave-safe container that has a lid and bring easily to work or school. This is very convenient, healthy and delicious snack to have during your busy week!

Course Breakfast, Dessert

Cuisine American

Keyword breakfast, dessert, gluten-free, healthy, Snacks, Special Diet

Prep Time 5

Cook Time 3

Total Time 8

Servings people

Calories 324kcal

Author Olivia Ribas

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

US Customary - Metric

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