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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 9 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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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110 Comments

  1. lillian on January 8, 2016 at 12:28 pm

    This was amazing, so delicious!!! thank you so much

    • Profile photo of Gemma Stafford Gemma Stafford on January 8, 2016 at 10:55 pm

      I’m am thrilled you like it, I was really excited about this video.

      • Creative on July 30, 2016 at 3:10 am

        Hi Gemma
        Can u please tell me that instead of oat flour can I use normal flour
        Please reply
        Waiting for more recipes
        Please reply

        • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:16 am

          Hi there,
          I think this will be fine, do try it out,
          Gemma 🙂

  2. Giselle on January 9, 2016 at 2:20 am

    I made this recipe for breakfast and it was great! I added some raisins and it was perfect! It was quite good for my diet too 😉

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:49 pm

      Yay! Delighted to hear that, Giselle. Stay tuned for more 🙂

  3. Vivi on January 9, 2016 at 4:03 am

    Gemma, these are perfect! I just made them for brunch. They’re so easy to make and taste so good. Btw: topping them with some honey or maple sirup gives them that little “extra” 😉
    Definetly not the last time i made those. Thank you!

    • Profile photo of Gemma Stafford on January 11, 2016 at 1:44 pm

      Yum! Thanks for the tip, Vivi. Really glad you liked this recipe 🙂

  4. Jackie on January 9, 2016 at 8:37 pm

    Is banana required for this recipe? Can the recipe work without? I am allergic 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on January 9, 2016 at 11:16 pm

      it is kind of an important ingredient in this muffin. I have another blueberry muffin in a mug with no banana in it. It’s in my 1 minute mug cake breakfast section 🙂

  5. Stefani on January 11, 2016 at 12:56 am

    Can I use toaster oven?

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:29 pm

      Sure, I haven’t tried it but I think it will be 6-8 minutes at 350oF. Every oven and mug is different, so be sure to keep an eye on it. Hope this helps 🙂

  6. Joanne on January 11, 2016 at 6:24 am

    Can you use egg beaters liquid egg replacer instead of egg whites? No waste because the tiny recipes don’t use whole eggs.

    • Profile photo of Gemma Stafford on January 11, 2016 at 12:24 pm

      Thanks for your question, Joanne. I haven’t tried using egg beaters with this recipe. It should be fine. Let me know how it turns out 🙂

  7. Seba on January 12, 2016 at 10:06 am

    Love your recipes Gemma! Tried this one and it is more than just amazing that I had to make another one as soon as the first one got over. Thank you!

    • Profile photo of Gemma Stafford on January 12, 2016 at 11:15 am

      Delighted to hear that, Seba. Thanks so much for visiting my website 🙂

  8. Veronica on January 13, 2016 at 10:02 am

    I’m gluten intolerant. I made oat flour from my gluten free oatmeal. I didn’t have bananas, so I used applesauce, eyeballing what I thought a half mashed banana might be. Since I used applesauce, I microwaved for 1-1\2 minutes and topped it with homemade caramel sauce. YUM!!!!!

    • Profile photo of Gemma Stafford on January 13, 2016 at 6:37 pm

      Delighted to hear that it came out great! Thanks so much for watching, Veronica 🙂

  9. Nicole on January 15, 2016 at 11:00 pm

    Hey Gemma! I’m 15 and I’ve been saving recipes that I can make from ingredients I have at home and I’m just wondering, is cinnamon required in this recipe? If it is , does it have any substitute?

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 11:12 pm

      Hi Nicole,

      you can leave out the cinnamon no problem :). You don’t have replace it with anything. I’m really glad you like my recipes.

  10. Jane on January 16, 2016 at 2:04 am

    Hi Gemma I tried this recipe this morning substituting almond flour for oat flour and it worked perfectly and was absolutely delicious. Thank you!

    • Profile photo of Gemma Stafford on January 20, 2016 at 7:28 pm

      Great to hear that. Thanks so much for visiting my website 🙂

  11. Moya on January 18, 2016 at 1:50 pm

    Can i use all purpose are baking flour dont have oat flour

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:37 pm

      Sure 🙂

  12. Judy on January 24, 2016 at 8:09 am

    If we mix up the ingredients the night before then do we have to put it in the fridge until the next morning?

    • Profile photo of Gemma Stafford on January 25, 2016 at 3:47 pm

      Thanks for your question, Judy. You will need to put the ingredients in the fridge till you are ready to cook your mug cake. Hope this helps 🙂

  13. Yusra on January 24, 2016 at 11:43 am

    Hey Gemma 🙂 I love your recipes and I tried your mug pizza recipe it was fantastic of course I’ve substituted somethings but it was great! I wanted to ask that is it okay that I use something else other than nut butter or would it be something different because I don’t have peanut or any other nut butter available to me so I thought maybe you could tell me a replacement thanks a lot 😀

    • Profile photo of Gemma Stafford on January 25, 2016 at 3:52 pm

      Thanks for your question. You will need peanut butter for this recipe. Hope this helps 🙂

  14. Kristi on January 26, 2016 at 5:37 pm

    I mixed this up in a glass cup tonight (I ran out of clean mugs) for my breakfast tomorrow morning. I am hoping it still comes out all right. I will repost in the morning with the results. 🙂

  15. zahraa on February 7, 2016 at 8:00 am

    Can I baje it in an oven????
    Pls reply ASAP. …????

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2016 at 10:36 pm

      yup, you can. Bake at 350oF (180oC) for around 10 minutes. Keep an eye because they will cook fast. 🙂

  16. Ishita on February 20, 2016 at 11:14 pm

    When I tried making this recipe, it didn’t work. I’m not sure what went wrong because I followed the recipe exactly the way it was. Could it be because of consistency?

    • Profile photo of Gemma Stafford on February 22, 2016 at 2:15 pm

      How did this recipe not work? What did your mug cake look and taste like?

  17. Amanda on February 25, 2016 at 8:10 am

    Can I use bowl instead of a mug?

    • Profile photo of Gemma Stafford on February 25, 2016 at 3:08 pm

      Hi Amanda,
      Yes you can, not too deep. About 6oz and wide at the mouth,
      Gemma 🙂

  18. Sonali on February 25, 2016 at 4:10 pm

    This is amazing recipe which can be made in no time. My son who is 2 years old loved it too. Thanks Gemma for this and all other recipes you post. Love watching your videos.

    • Profile photo of Gemma Stafford on February 29, 2016 at 11:25 am

      Hi Sonali, thank you so much for letting me know, you are lucky to have your little boy,
      Gemma 🙂

  19. Christina on February 26, 2016 at 3:13 am

    Hello Gemma 🙂 This mug cake has to be my favourite of all the microwave recipes. I’ve made it multiple times for breakfast and I can’t get enough of it. The banana and peanut butter go so well together and the cinnamon is just a cherry on top. Also, the oat flour keeps me full for several hours, so I don’t have to worry about having cravings. It’s a perfect meal for a student like myself 🙂
    Keep posting amazing recipes! 🙂

    • Profile photo of Gemma Stafford on February 26, 2016 at 8:13 pm

      Delighted to hear that. Thanks so much, Christina 🙂

  20. Aurora on February 27, 2016 at 8:34 pm

    I love the recipe. I was wondering if you could switch out the peanut butter and put in Nutella instead if you can do this do you have to change the amounts of the other ingredients too. Thank you.

    • Profile photo of Gemma Stafford on February 28, 2016 at 1:49 pm

      Hi Aurora,
      I think this will work, but I did not try it, so I think you can do this and make your very own recipe! I hope it works,
      Gemma 🙂

  21. Stephanie on March 2, 2016 at 6:36 pm

    These meals were so amazing and yummy! I prepared the ingreidents the night before and my kids love them!

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:07 pm

      Hi Stephanie, I am really happy to hear that,
      Gemma 🙂

  22. Marwa on March 4, 2016 at 7:56 pm

    Hi!
    Looks delicious 🙂
    Can I use a whole egg in the recipe? Will that change other the consistency/flavour and will I have to alter the rest of the recipe if I do?
    I don’t want to leave out the egg yolk.
    Thanks!

    • Profile photo of Gemma Stafford on March 5, 2016 at 3:06 pm

      Hi there Marwa, when you change an ingredient, you change the result! you can try it, it is worth a try, but I am not sure how it will work out,
      Gemma 🙂

      • Uschi (lives in Germany) on August 10, 2016 at 9:00 am

        Hi, Marwa – just discovered these terrific recipes from Gemma on the net. I used a whole egg (M) in this one. It worked out fine!!

        • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 12:53 pm

          Hi there,
          Thank you for your kind comments, i am happy that you are enjoying the recipes,
          Gemma 🙂

  23. Jazmine Staples on March 5, 2016 at 12:00 pm

    Love your channel

    • Profile photo of Gemma Stafford on March 5, 2016 at 2:57 pm

      Hi Jazmine, thank you for your kind comments,
      Gemma 🙂

  24. Grace on March 14, 2016 at 7:19 am

    Love your mug recipes! I already tried two this morning. I started with the omelet and now for a mid-morning snack tried the banana peanut butter muffin! So delicious. I have only natural peanut butter so added a bit of brown sugar. It was so fantastic. Also I used whole wheat flour. Came out beautifully. Can’t wait to try it with oat flour! I am excited to try more.

    • Profile photo of Gemma Stafford on March 16, 2016 at 3:35 pm

      Hi Grace,
      I am smiling, I love that you re-invented the recipes just for you, that is what it is all about, than kyou for sharing,
      Gemma 🙂

  25. Bernie on March 23, 2016 at 10:44 am

    Hi Grace
    Heard you on Ray Darcy RTE the other day and tried your peanut butter and banana recipe in the microwave. It was ok but I wasn’t mad on the texture.
    Today I cooked it in the oven 180 degrees for about 15mins and it was fantastic. Lovely texture and brown and crispy on top.
    Thanks for getting me back cooking. I love muffins but never had the confidence to try to cook one.

    • Profile photo of Gemma Stafford on March 24, 2016 at 6:38 pm

      Hi Bernie,
      The result in the microwave is never the same as the oven. I am really happy that you tried these recipes, and delighted with your feedback. I was also thrilled to chat to Ray, he was good to me!
      Thank you for being in touch,
      Gemma 🙂

  26. Maria on March 25, 2016 at 10:13 am

    I wanted to eat something out of my diet but then I realized this recipe has everything I can eat in my diet and at the same time, it is so yummy.
    I used it as a pre-workout and post-workout since it was so big 🙂
    I loveee your website and youtube channel, so organize and nice to look at, plus you enjoy cooking so much that is hard to don’t love your work and your husband’s as well.

    Thank you so much for this recipe.

    • Profile photo of Gemma Stafford on March 25, 2016 at 10:22 am

      Hi Maria,
      Thank you for your kind words, I am happy when you are happy, keep up the good work!
      Gemma 🙂

  27. Orphée on April 7, 2016 at 5:57 am

    I try this this morning. Super creamy. I use oat for breakfast with some nuts (almond and coconuts) add some strawberry smoothie oon top in the middle. Amazing!!!

    • Profile photo of Gemma Stafford on April 7, 2016 at 11:55 am

      That’s great to hear! Thanks so much for your feedback 🙂

  28. Mae on April 13, 2016 at 7:13 pm

    I used my leftover almond butter(sugar free), my local banana (small) turn out not very sweet but I like it .
    Took longer than 45sec like you said every microwave differs. Already eating now!
    Thank you a very good alternative breakfast!
    If I were to make ahead do I add the baking powder in the morning? To prevent early activation..

    • Profile photo of Gemma Stafford Gemma Stafford on April 14, 2016 at 2:28 am

      Hi Mae,
      I am happy that you liked this recipe. That is the idea, get you to invent your own version for your taste. You are lucky to have local bananas!
      Gemma 🙂

  29. Eden on May 3, 2016 at 10:41 pm

    Hi Gemma,
    I’ve been watching your Youtube videos and found this recipe. I was wondering – does the oat flour make a difference, or is it exactly the same? Thank you, can’t wait to make this!

    • Profile photo of Gemma Stafford Gemma Stafford on May 4, 2016 at 2:44 am

      Hi Eden,
      It is important for people who are gluten intolerant to avoid wheat flour. Sometimes they use oat flour as a substitute, other times rice flour, Rye or a mixture. I am wondering what you mean by is it exactly the same, it is not exactly the same as wheat flour, every time you change an ingredient you change the recipe, and the result, but it is always worth a try. Use what you have available!
      Gemma 🙂

  30. Julia on May 12, 2016 at 3:37 pm

    This was so good! I love your mug recipes! Thank you!

    • Profile photo of Gemma Stafford Gemma Stafford on May 13, 2016 at 3:15 pm

      Delighted you liked it Julia 🙂

  31. Shell on May 26, 2016 at 3:51 am

    Hello Gemma, I just came across your website in search of vegan ice cream. Then I discovered this recipe. Is there anything you can use instead of the egg white? I so much want to make this.
    Thanks heaps and heaps!

    • Profile photo of Gemma Stafford Gemma Stafford on May 26, 2016 at 9:23 pm

      aw that is so great to hear. Welcome to my website. We have lots of vegan recipes.

      You can omit the egg white and just add in around 1/4 of a banana. Banana makes a great substitute for eggs. Also I have a post about egg free baking incase you are interested.

      Best,
      Gemma.

  32. Lydia Clements on June 15, 2016 at 12:38 pm

    Hi Gemma. Just wandering can you replace peanut butter with Nutella? Love your Youtube channel, and also love the ‘Baking Basics’ segment. Can you do the perfect buttercream please? Mine always seems to curdle and I think yours would be very helpful to watch, thanks x

    • Profile photo of Gemma Stafford Gemma Stafford on June 15, 2016 at 12:51 pm

      Hi Lydia,
      I do have a buttercream recipe here on my website, you can search for it on the search bar. It is a good buttercream. The trick is to use real butter!
      Gemma 🙂

  33. Sandhya on June 16, 2016 at 2:53 am

    Looks amazing. Can eggs be replaced?? If yes what we should add. And at 900 watt how much time you advice thanks

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 3:34 am

      Hi Sandhya,
      I did not make this without egg, so it will be a little trial and error. try applesauce, or buttermilk first. This will give a different result to mine, but it is worth trying,
      Gemma 🙂

      • Sandhya on June 16, 2016 at 5:09 am

        Hi
        Thanks for the prompt reply Maam
        If I use buttermilk how much should I use
        And time Maam for 900 watt microwave

        • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 4:11 am

          Hi there,
          A tablespoon should do. You can use a substitute for this, if you add one teaspoon of vinegar or lemon juice to 1/3 pint of milk, it will slightly sour the milk. This is what you need,
          Gemma 🙂

  34. Dil on June 16, 2016 at 9:30 am

    What could we do with the egg yolk not used in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:11 pm

      Hi Dil,
      You can use it enrich a sauce, or add it to a batter for pancakes, or french toast. If you make custards you can also use them in these, but use them up quickly,
      Gemma 🙂

      • Dil on June 16, 2016 at 2:38 pm

        Dear Gemma,

        Thank you so much for your prompt response. I was wondering if there were any microwave mug recipes, which involved using egg yolks because thanks to this recipe, I am left with many egg yolks now ;-). I only have access to a microwave. Custard is a great idea. Do you have any non-dessert microwave mug recipes using egg yolks. Thank you again for your selfless contributions.

        – Dil

        • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 3:50 am

          Hi Dil,
          I really have not thought about this! in a commercial kitchen we would always be waiting for egg yolks, for custards, for sauces such as pasta sauces with cheese, cream and an egg yolk added. We would also use them of course for Mayonnaise!
          Gemma 🙂

  35. Dil on June 16, 2016 at 12:21 pm

    Dear Gemma,

    Can’t believe I made this and made it in a microwave. It turned out so awesome. Keep inspiring us with more of the recipes. Thank you.

    • Profile photo of Gemma Stafford Gemma Stafford on June 16, 2016 at 2:21 pm

      Hi Dil,
      I will keep at it, you guys make it worthwhile! thank you,
      Gemma 🙂

  36. Profile photo of Jackyccino Jackyccino on June 19, 2016 at 5:02 am

    Success again! Was looking for a nice recipe to eat for breakfast where I can use up my bananas and also have the feeling of dessert. This recipe fulfilled all of it! I also think it is super great that we got a nutritional information with that.

    Had to use white flour by the way, since I had no oats on hand. Came out just as delicious 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 19, 2016 at 1:47 pm

      That is great Jacky, thank you for letting me know, i am happy to have you with us,
      Gemma 🙂

  37. Lilly on June 20, 2016 at 2:36 am

    This didn’t work for me but as there are so many positive comments I feel like I did something wrong. I didn’t use cinnamon because I really don’t like the taste of it and I used cashew nut butter instead of peanut. The cake took almost two minutes to fully cook otherwise it was all liquid and it smelled and tasted very strange and unappetising. I may have done something wrong or this cake may just not be to my taste.

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:14 am

      Hi Lilly,
      That is too bad! Peanut butter is a particular thing, which works well in this recipe. I am not so sure about cashew butter, it will utterly change the recipe. i do not know how this would work for you,
      Gemma 🙂

  38. MarlonBJosey on June 21, 2016 at 9:23 am

    Thankfulness to my dad who informed me regarding
    this weblog, this blog is truly remarkable.

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:07 pm

      Hi Marlon,
      Good job Dad! I am happy to have you with us, say thank you to your Dad from me,
      Gemma 🙂

  39. Sasha on July 1, 2016 at 8:19 am

    My sisters and I really enjoyed this recipe! We used an emulsifier to break down the oats and it turned out perfectly. Thank you so much for creating this delicious, healthy recipe!!

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 2:43 pm

      Hi Sasha,
      Thank you for trying this, and for making it your own. I am happy to have you with us,
      Gemma 🙂

  40. Carmen on July 11, 2016 at 11:15 am

    Just today I have already made 2 mug recipes,the granola for breakfast,delicious and simple to make and the banana peanut butter cake,it was so good warm with a cup of coffee,thank you for these wonderful mug recipes,I’m so excited to be able to make a quick recipe for 1,you are a genius.

    • Profile photo of Gemma Stafford Gemma Stafford on July 11, 2016 at 1:20 pm

      Hi Carmen,
      Thank you for your kind words, i am happy you are enjoying these recipes,
      Gemma 🙂

  41. Jamila on July 20, 2016 at 6:59 pm

    Thanks for this awesome recipe I used vegan cheese and worked all right, since i have a dairy allergy
    Thanks Again Gemma 😉

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 12:58 am

      Hi Jamilia,
      That is great, I am happy that this worked for you. Keep at it!
      Gemma 🙂

  42. Profile photo of Rachael curtin Rachael curtin on August 2, 2016 at 8:21 am

    oh my gosh peanut butter and bananas is my favorite combonation i can”t belive it took me this long to find this recipe!!!!!it looks amazing btw can i make my own oat flour by blending oats?Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 12:55 pm

      Hi Rachael,
      This is really east to do Rachael: Pulse the oats in a food processor, until they are ground into a flour. This process should take 60 seconds or less. Stir to ensure that all the oats have been finely ground. One cup of rolled oats will yield approximately 1 cup of oat flour. This will be difficult without a food processor. Thank you for your kind comments, I am delighted that these recipes are suiting your family. School holidays go by so quickly!
      Gemma 🙂

  43. Profile photo of Rachael curtin Rachael curtin on August 6, 2016 at 7:39 am

    thanks Gemma

  44. Mary Alston on August 17, 2016 at 8:55 am

    Love this recipe! No added sugar, fresh ground oat flour, so healthy. I use a small coffee grinder to make small batches of different flours. This is perfect for school mornings, so quick, easy, and packed full of nutrition. Thanks for sharing this one.
    Mary

    • Profile photo of Gemma Stafford Gemma Stafford on August 18, 2016 at 1:51 am

      Hi Mary,
      What a clever lady you are, making your own flours to suit your needs, well done.
      Thank you for your kind comments, and for being with us,
      Gemma 🙂

  45. Susan on August 21, 2016 at 8:12 pm

    Is there a substitute for egg white in this recipe?

    • Profile photo of Gemma Stafford Gemma Stafford on August 22, 2016 at 1:32 am

      Hi Susan,
      There is an egg substitute chart here on the website, use this as a guide,
      Gemma 🙂

  46. Melody on December 7, 2016 at 12:02 pm

    I tried this out, and it was good except that it was not sweet at all! I thought I left sugar out, but it was right; there was no sugar. I even used a VERY ripe banana, but to finish the job, I sprinkled on chocolate chips. It made it sweeter and added a chocolate kick.

    • Profile photo of Gemma Stafford Gemma Stafford on December 8, 2016 at 2:06 am

      Hi Melody,
      Yes, there is no sugar in this, the sweetness is supposed to come from the banana, and it is really to meet the need of people for whom sugar is an issue. You can of course do as you did and rock this up to suit your own taste, well done,
      Gemma 🙂

      • Profile photo of mexicangirl553 mexicangirl553 on December 14, 2016 at 5:31 pm

        Do you have to use baking power

        • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 3:35 am

          Hi there, baking powder is what makes a cake rise, and lightens it.
          Self raising flour already has this in it. Plain flour (All purpose flour) will need this addition,
          Gemma 🙂

  47. Profile photo of Keenie28 Keenie28 on January 23, 2017 at 5:50 am

    I LOVE the idea of meals in a mug! For anyone dieting (or even not), THIS is the answer for amazing food made fast with quality ingredients and at a perfect portion size. I plan on trying each one. So far, the Banana Peanut Butter muffin was a winner (I even used your previous recipe to quickly make homemade oat flour–it took just a few seconds). THANKS! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2017 at 5:35 am

      Great! yes, the portion control is important here too, that is the idea. Find the one that works for you and GO!
      Gemma 🙂

      • Mary Alston on January 25, 2017 at 7:58 am

        Have you used almond flour in any of the mog recipes, particularly the banana peanut butter muffin.

        • Profile photo of Gemma Stafford Gemma Stafford on January 27, 2017 at 3:18 am

          Hi Mary,
          No, I have not, but this works really well with chocolate, you should try it!
          Gemma 🙂

  48. Adelice Greyling on February 15, 2017 at 1:36 pm

    Hi there Gemma,

    I would like to find out by you if you can make this in bigger batches, say 6-12 at a time in the oven, not microwave? Do I simply just multiply the recipe to the amount of cakes I want?

    Thank you for sharing all these great recipes.

    Kind regards,
    Adelice Greyling

    • Profile photo of Gemma Stafford Gemma Stafford on February 16, 2017 at 2:44 pm

      Hi there Adelice,
      Yes, that is the idea, multiple it up. Do write it down though, to be sure that you multipley all of the ingredients, this is the most common mistake! Bake at 180C/360F for 15 – 20 mins, in a muffin pan!
      Gemma 🙂

  49. Sefora on March 12, 2017 at 12:23 am

    Hi Gemma

    Can I do normal flour instead of oat flower?

    • Profile photo of Gemma Stafford Gemma Stafford on March 12, 2017 at 3:22 am

      Hi there Sefora,
      Yes, this should work perfectly for this recipe. do take a look through all of the mug recipes to find the best fit for you,
      Gemma 🙂

  50. Profile photo of Stuart of Blyth Stuart of Blyth on April 19, 2017 at 9:19 am

    Q: What do you do with the egg yolk after using the white in this recipe?
    A: Make a mugnut!
    http://www.biggerbolderbaking.com/microwave-jelly-donut/

    • Profile photo of Gemma Stafford Gemma Stafford on April 20, 2017 at 11:54 am

      Correct answer, go to the top of the class Stuart! lol
      Gemma 🙂

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