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Microwave Peanut Butter & Banana Mug Cake- Heathy snack made with great ingredients (gluten free/high protein/all natural sugars)

Microwave Peanut Butter & Banana Mug Cake (Microwave Mug Meals)

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Hi Bold Bakers!

This Microwave Peanut Butter & Banana Mug Cake packs a protein punch that will give you energy and keeps you going until your next meal. Also, it’s the perfect snack for after a work out.

This Peanut Butter and Banana Mug Cake contains no flour and just natural sugars. Made will all-natural, good ingredients, it is filling and the perfect single serving portion that will guarantee to satisfy you without making you feel stuffed.

Mix it up the night before and microwave it off fresh the next morning or whenever you want your snack.

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I used ground up rolled oats for this moist cake which gives it lovely texture and the oats are great to release energy throughout the day.

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The Banana and Peanut Butter in this mug cake make it incredibly soft and moist.

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4.9 from 11 reviews
Microwave Peanut Butter & Banana Mug Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • ½ medium banana, mashed
  • 1 tablespoon peanut butter (or any other nut butter)
  • 1 egg white
  • ¼ teaspoon vanilla extract
  • 4 ½ tablespoons (30g/1oz) oat flour*
  • ¼ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • pinch of salt
Instructions
  1. In a large microwavable mug mash the banana with a fork
  2. Mix in the peanut butter, egg whites and vanilla
  3. Add in the flour, cinnamon, baking powder and salt and gently stir in until combined
  4. Microwave for 45 second- 1 minute or until it is firm in the middle (timing is based on my 1200W microwave so your timing might vary)
  5. Top with some more sliced banana and enjoy warm
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

You can mix the muffin up the night before

Oat flour is rolled Oats that have been blended in a food processor to resemble flour
You can use whole wheat or white flour either
Nutrition Information
Serving size: 1 Calories: 193

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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128 Comments

  1. Emmanuel on January 9, 2018 at 8:10 pm

    How much banana is in cups

    • Gemma Stafford on January 10, 2018 at 6:26 pm

      roughly 1 small banana 🙂

  2. louisa on December 4, 2017 at 11:34 pm

    A wonderful and healthy recipe

    • Gemma Stafford on December 5, 2017 at 1:25 am

      Thank you Louisa for this very kind review of this recipe,
      Gemma 🙂

  3. Danielle B. on October 27, 2017 at 7:28 am

    Hi Gemma, Sounds Delicious! Will this recipe work with the whole egg rather than only the egg white? Thanks!

    • Gemma Stafford on October 29, 2017 at 12:21 pm

      Hi Danielle,

      yes you can use the whole egg no problem 🙂

  4. SheNiteOwl on October 15, 2017 at 4:35 pm

    Easy Banana Deliciousness. Made just enough oat flour out of rolled oats for this mug cake in my small coffee/spice grinder. Will certainly make again. Thank you another great recipe.

    • Gemma Stafford on October 16, 2017 at 2:23 am

      Wow, you are great! that is a brilliant idea to just make what you need for one recipe. Thank you for sharing this idea with other Bold Bakers, it is a good one!
      Gemma 🙂

  5. miran on October 5, 2017 at 8:34 pm

    A great, reasonably quick recipe to let my young daughter and I eat “cake” for breakfast 🙂

    The calorie count looks to be off by quite a bit, though. The flour (100ish) and peanut butter (90ish) alone add up to the 193 calories listed, without accounting for the banana or other minor ingredients. Not too big a deal, but I will have to restrain myself accordingly since I calculate it at nearly 50% more calories than what’s listed.

    Also, now that I’ve made it sound like I’m super concerned about calories, I should point out that it’s very good with a sprinkling of mini chocolate chips mixed in!

    • Gemma Stafford on October 6, 2017 at 1:44 am

      Hi Miran,
      That is why I do not give the count too often, I use a particular calculation, and it seems to argue with others!!
      good for you though, I am happy that you are enjoying these recipes, and making them your own too, well done,
      Gemma 🙂

  6. Apurva on August 23, 2017 at 7:28 am

    What can be substituted for egg, since I am a vegetarian?

    • Gemma Stafford on August 24, 2017 at 2:37 am

      hi there,
      Please check ot the egg substitute chart here on the website.
      for this I think you can use yogurt/curd/flax egg. you can use whatever you normally use really,
      Gemma 🙂

  7. Abi on June 14, 2017 at 10:19 pm

    Hi Gemma. Can i use instant oats without blending?

    • Gemma Stafford on June 15, 2017 at 1:50 am

      Hi Abi,
      Yes, that will be good,
      Gemma 🙂

  8. Amy G. on May 22, 2017 at 7:55 am

    Can you make more mug cakes without any vanilla extract or four or baking powder. Please

  9. Sophie L. on May 7, 2017 at 4:19 pm

    Hi Gemma, I love this recipe is it possible not to use nut butter or pb at all in this recipe?
    Thanks, Sophie?

    • Gemma Stafford on May 8, 2017 at 12:51 pm

      Hi Sophie,
      Try it! it is worth a shot!
      Gemma 🙂

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