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- 1 ripe banana, mashed - 1/4 cup rolled oats - 1 tablespoon almond flour - 1 tablespoon protein powder (vanilla or unflavored) - 1/4 teaspoon baking powder - 1/4 teaspoon cinnamon - 1 tablespoon almond milk (or any milk of choice) - 1 tablespoon maple syrup or honey (optional, for sweetness) - 1 tablespoon chopped walnuts or chocolate chips (optional) The measurements in this recipe are simple. You can adjust them based on what you have. For example, if you don’t have almond flour, use all-purpose flour instead. If you want a nut-free option, skip the walnuts. You can also use any milk you prefer, such as coconut or oat milk. If you like it sweeter, add more maple syrup or honey. This mug cake is a great way to get protein and fiber. The banana adds natural sweetness and potassium. The rolled oats provide whole grains, which help with digestion. Almond flour gives healthy fats and protein. When you add protein powder, it boosts the protein content. This makes it a filling snack or breakfast. The cake is also low in added sugars, making it a smart choice for your diet. To start, grab a microwave-safe mug. This mug will hold your tasty cake. First, mash one ripe banana in the mug. You want it smooth with no lumps. Next, add 1/4 cup rolled oats to the banana. Then, mix in 1 tablespoon of almond flour and 1 tablespoon of protein powder. I like using vanilla, but unflavored works too. Stir well until everything looks combined. Now it’s time to add some flavor. Sprinkle in 1/4 teaspoon of baking powder and 1/4 teaspoon of cinnamon. Then pour in 1 tablespoon of almond milk, or any milk you prefer. If you want it sweeter, add 1 tablespoon of maple syrup or honey. Mix this all together until it's nice and smooth. If you love nuts or chocolate, fold in 1 tablespoon of chopped walnuts or chocolate chips. Next, put your mug in the microwave. Cook it on high for 1 minute and 30 seconds. Microwaves can vary, so check the cake after a minute. It should feel set and firm when done. To make sure your mug cake cooks evenly, stir well before microwaving. This helps spread the heat. If your microwave has a turntable, it will help too. If you notice the center is still soft, cook it for 10 more seconds. Let your mug cake cool for one minute before you dive in. Enjoy it straight from the mug or slide it onto a plate for a fancy touch. To get the best texture in your mug cake, use a ripe banana. A ripe banana adds moisture and sweetness. Mash it well to ensure there are no lumps. Mix all the dry ingredients first, then add your wet ones. This helps them blend evenly. If your mug is too big, the cake may spread out too much. Stick to a standard-sized mug for the right height. If you don’t have a microwave, you can use an oven. Preheat your oven to 350°F (175°C). Pour the mixture into a small baking dish. Bake for about 15-20 minutes. Check your cake with a toothpick. It’s ready when it comes out clean. You can also steam the cake on the stove. Just place the mug in a pot with a bit of water. Cover the pot and steam for about 10 minutes. One mistake is not mashing the banana enough. Big chunks can lead to uneven cooking. Another mistake is adding too much liquid. Stick to the recipe’s measurements for the best results. If you want it sweeter, add a little maple syrup, but be careful not to overdo it. Lastly, avoid overcooking. Check your cake a minute early. A dry cake is not fun to eat! {{image_2}} You can make your mug cake even more tasty. Try adding a pinch of nutmeg. It gives a warm feel. Vanilla extract can also boost the flavor. A drop or two will do. If you like chocolate, use cocoa powder. Just a tablespoon will add rich taste. You can also mix in some dried fruit. Raisins or cranberries can add chewiness. You can easily change ingredients to fit your needs. If you need it gluten-free, use gluten-free oats. They work just as well. For a nut-free option, swap almond flour for sunflower seed flour. You can also use any plant-based milk if you avoid dairy. Coconut milk adds a nice twist. If you want less sugar, skip the maple syrup. The banana is sweet enough on its own. Toppings can make your mug cake even better. Try adding a dollop of yogurt on top. It adds creaminess and balances sweetness. For crunch, sprinkle some chopped nuts. Walnuts are great, but almonds work too. If you love chocolate, add chocolate chips on top. They melt slightly and create a rich layer. Fresh fruit like banana slices or berries can make it colorful. Each bite will be a treat! To store any leftover mug cake, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, storing it this way helps keep it fresh. When you’re ready to eat your leftover mug cake, pop it in the microwave. Heat it in 10 to 15-second bursts. This way, it warms evenly without drying out. Check if it’s warm enough before taking it out. If you want to save your mug cake for longer, you can freeze it. Wrap it tightly in plastic wrap or foil. Then, place it in a freezer bag. It can last for up to three months in the freezer. To eat it, thaw it in the fridge overnight and reheat it in the microwave. Enjoy your treat anytime! To make this banana bread mug cake gluten-free, simply swap the rolled oats for certified gluten-free oats. Almond flour is already gluten-free, so you can keep that. Ensure your protein powder is also gluten-free. This way, you can enjoy a tasty treat without gluten. Yes, you can use different types of protein powder. Vanilla or unflavored protein works best. If you prefer plant-based options, use pea or hemp protein. Each type may change the flavor slightly, so choose one you like. Just stick to the same amount for best results. For toppings, I love using chopped walnuts or chocolate chips. They add great texture and taste. You can also sprinkle on some extra cinnamon or drizzle a bit of honey on top. Sliced bananas or a dollop of nut butter can elevate your mug cake, too! To adjust sweetness, add more or less maple syrup or honey. Start with one tablespoon, then taste the batter. You can also use ripe bananas for natural sweetness. If you want it sweeter, go ahead and add a bit more sweetener until it’s just right for you. In this blog post, we covered key ingredients and their benefits. I shared step-by-step instructions for easy cooking and tips for the best texture. We explored variations to suit your taste and dietary needs. Finally, I provided storage tips to keep your dish fresh. Remember, cooking should be fun and creative. Don't shy away from experimenting! Use these ideas to make the recipe your own and enjoy every bite.

High-Protein Banana Bread Mug Cake

Indulge in a delicious and nutritious treat with this high-protein banana bread mug cake! Perfect for a quick snack, this easy recipe combines ripe bananas, rolled oats, and protein powder for a guilt-free dessert that’s ready in just minutes. Whether you enjoy it straight from the mug or on a plate, this mug cake is sure to satisfy your cravings. Click to discover the full recipe and treat yourself today!
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Ingredients
  

1 ripe banana, mashed

1/4 cup rolled oats

1 tablespoon almond flour

1 tablespoon protein powder (vanilla or unflavored)

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1 tablespoon almond milk (or any milk of choice)

1 tablespoon maple syrup or honey (optional, for sweetness)

1 tablespoon chopped walnuts or chocolate chips (optional)

Instructions
 

In a microwave-safe mug, combine the mashed banana, rolled oats, almond flour, and protein powder. Mix well to ensure there are no lumps.

    Add the baking powder, cinnamon, almond milk, and maple syrup (if using). Stir until everything is well incorporated.

      If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.

        Microwave the mug on high for about 1 minute and 30 seconds. Cooking time may vary depending on your microwave, so check for doneness; the cake should be set and firm to touch.

          Allow the mug cake to cool for a minute before enjoying it straight from the mug or transferring it to a plate.

            Prep Time, Total Time, Servings: 5 minutes | 2 minutes | 1 serving