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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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Make my Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.


Hi Bold Bakers!

My 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 & 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 up my Peanut Butter & Banana Mug Cake 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 slowly 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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4.56 from 25 votes
Microwave Peanut Butter & Banana Mug Cake- Heathy snack made with great ingredients (gluten free/high protein/all natural sugars)
Microwave Peanut Butter and Banana Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 

Learn how to make this Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.

Course: Snack
Cuisine: American
Servings: 1
Calories: 193 kcal
Ingredients
  • 1/2 medium banana , mashed
  • 1 tablespoon peanut butter (or any other nut butter)
  • 1 egg white
  • 1/4 teaspoon vanilla extract
  • 4 ½ tablespoons (30g/1oz) oat flour*
  • 1/4 teaspoon cinnamon
  • 1/4 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

Watch the Recipe Video!

Recipe 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 Facts
Microwave Peanut Butter and Banana Mug Cake
Amount Per Serving (1 g)
Calories 193
* Percent Daily Values are based on a 2000 calorie diet.

 

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Meet Gemma

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143 Comments

Write a Comment and Review

  1. Raman on January 11, 2019 at 11:35 am

    wow super amazing…I was getting soo lazy this Friday afternoon and wanted to eat something that can be cooked quickly and still tastes amazing and boom your recipe is 10/10 for that…I just loved it and looking forward to trying other mug recipes. You are so nice to watch. Your videos make the recipes look so easy to make…thanks a lot for sharing 🙂 take care.

    • Gemma Stafford on January 11, 2019 at 12:02 pm

      Hi, thank you so much for the lovely message! The mug cake recipes are so great to have up your sleeve. You have got to give them all a try!

  2. Binu on December 4, 2018 at 12:43 am

    Hello,my kid and I made this with homemade cashew butter. A lil bit of cocoa, a full egg and 6 dates (soaked n mashed) went into the wet mix. I baked this in my OTG. Came out yummy!
    We are part of a kids baking group on FB & have taken your recipe for the kids to bake.. They are all healthy flour and sugar group.
    Looking forward to trying out more mug recipes with my kid.. ☺️

    • Gemma Stafford on December 4, 2018 at 3:14 am

      Hi there Binu,
      That is really great! Olivia is our alternative bold baker, and she will be delighted to hear this. Well done to you, and to the kids, that is wonderful, I am sharing this with Liv, thank you,
      Gemma 🙂

      • Binu on December 5, 2018 at 8:24 pm

        You’re welcome. It’s not my idea. Was shared in the baking group. 🙂

  3. Mercy on November 27, 2018 at 5:49 am

    Hi Gemma,

    Just want to say that I am thoroughly impressed by your expertise and videos – they’re so very enjoyable to watch, simple straight to the point and entertaining as well! Thanks for all the work you do to bring us these amazing recipes! Also appreciate the fact that you take the time to reply to everyones comments. That’s dedication!

    • Gemma Stafford on November 27, 2018 at 4:55 pm

      Wow, what a lovely message 😀 thank you so much for the kind words! I’m delighted to hear that!

  4. Alice on October 9, 2018 at 10:36 am

    I tried this with coconut flour and it didn’t work. It was way to dry and then I kept adding more moisture to compensate. Was it the coconut flour?

    • Gemma Stafford on October 11, 2018 at 3:44 am

      Hi Alice,
      Yes! coconut flour is very highly absorbent and cannot be used to replace wheat flour directly in a recipe. You use a lot less of this flour, but it is probably best used with something like almond flour in a ratio of 1:4.
      That is 1 part coconut flour to 4 parts almond flour. I think that will work well for this recipe.
      I hope this helps, thank you for being in touch,
      Gemma 🙂

  5. auntychrissy on July 11, 2018 at 12:51 am

    I make this mug cake with my two and a half year old granddaughter for her breakfast. I substitute wholemeal flour and add blueberries and she absolutely loves it. It passes the parent test of “healthy” because it has no added sugar. See my pic with green and polka dot background.

    • Gemma Stafford on July 12, 2018 at 4:50 am

      Hi there,
      Haha! Grandparents get a list of instructions, and usually follow them carefully 😉
      I am happy though that you are making this for your little one, the parents have the right idea, keep it simple AND healthy, well done you,
      Gemma 🙂

  6. Pat Orszag on February 22, 2018 at 8:47 am

    Can you substitue applesauce for the sugar in these recipes

    • Gemma Stafford on February 23, 2018 at 12:27 pm

      Hi Pat,
      I hear you! Applesauce can be really sweet, as can banana. It works well with stevia, as a bulking agent, and as an egg substitute too!
      I think it will not be quite sweet enough, but it is certainly worth a try in these recipes. Good idea!
      Take a look to at our new area here (https://www.biggerbolderbaking.com/guilt-free-desserts/). This may help you,
      Gemma 🙂

  7. Frankie on February 17, 2018 at 5:11 am

    Hi Gemma,
    I really do not like banana but I love this recipe so is there anything I can substitute it for?
    Thanks

  8. 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 🙂

  9. 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 🙂

  10. 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 🙂

  11. 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 🙂

  12. 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 🙂

  13. 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 🙂

  14. 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 🙂

  15. 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

  16. 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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