Banana Mug Cake
This healthy banana mug cake is entirely gluten-free, paleo, grain-free, and dairy-free. This delicious single serve dessert can also be made whoile30 and vegan.
Ingredients
- 1 Large ripe banana mashed
- 1/3 cup almond flour
- 1 large egg Vegan option below
- 1 tsp maple syrup optional
- 1 tbsp coconut oil melted
- 1/2 tsp vanilla extract
- 3 tbsp chopped walnuts Separated 2:1
- 1 pinch sea salt
- 1 pinch coconut sugar Optional
Oven option: Add 1/2 tsp baking powder
Whole30 option: Do not use maple syrup or coconut sugar. Replace vanilla extract with whole30 compliant vanilla bean flavor or simply skip this ingredient.
Vegan option: Replace egg with either 1 flax (or chia) "egg" or 1/4 cup silken tofu or 1/2 banana (so 1 1/2 banana for the whole recipe)
Protein-rich option: Replace 1 tsp vanilla extract with 1 scoop vanilla whey protein powder.
Instructions
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Melt coconut oil either in a small saucepan over medium heat or directly in the mug, in the microwave. (Do NOT overheat as it may burn the rest of your ingredients when incorporated)
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Meanwhile, mash the large banana using a fork or hand blender.
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Mix all of the ingredients (but keep 1 tbsp chopped walnuts for topping) in a mixing bowl or directly in the mug and whisk.
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Optional: Sprinkle with 1 tbsp chopped walnuts and a pinch of coconut sugar.
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Microwave for 1-2 minutes or until a toothpick inserted in the center comes out clean.
Oven Option
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Don't forget to add 1/2 tsp baking powder.
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Bake for 20-25 minutes at 350F or until a toothpick inserted in the center comes out clean.
Recipe Notes
Oven option: Add 1/2 tsp baking powder.
Low-carb option: Do not use maple syrup.
Vegan option: Use one flax or chia egg instead of the large egg.
Protein option: Replace 1 tsp vanilla extract with 1 scoop vanilla whey protein powder.
Nutrition Facts calculated using the base recipe.