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.
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.
The Banana and Peanut Butter in this mug cake make it incredibly soft and moist.
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Learn how to make this Microwave Peanut Butter & Banana Mug Cake featuring all natural ingredients and packing the perfect punch to satisfy your cravings.
- 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
- In a large microwavable mug mash the banana with a fork
- Mix in the peanut butter, egg whites and vanilla
- Add in the flour, cinnamon, baking powder and salt and gently stir in until combined
- 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)
- Top with some more sliced banana and enjoy warm
Watch the Recipe Video!
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
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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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