Healthy Whole Wheat Muffins (Egg Free) Back to School
Prep Time
5mins
Cook Time
1min
Total Time
6mins
Course:
Breakfast
Servings: 1
Author: Gemma Stafford
Ingredients
3tablespoonswhole wheat flour
½teaspoonbaking powder
¼teaspoonground cinnamon
pinchof salt
2inchpiece of banana
2teaspoonshoney(maple syrup or agave)
2 ½tablespoonsmilk
1tablespoonraisins
Instructions
In a microwave safe mug mash up the banana with a fork.
Add in the rest of the ingredient and mix together until blended. Then stir in the raisins.
Microwave for 45 seconds -1 minute or until it’s firm to the touch on top (timing is based on my 1200W microwave so your timing might vary).
Enjoy immediately!
Recipe Notes
You can make it up the night before and store in the fridge until ready for it. Take care not to overcook as your mug cake will get rubbery You can substitute all purpose flour for whole wheat