Four Healthy Mug Cakes
My first mug cake recipe appeared in a newspaper circular. Later I read that there are hundreds of mug cake recipes online. I looked into that claim and discovered that most of them have been developed as desserts—good for homebound singles, maybe, but, taste-wise, not worth the time, trouble or calories. The mug cakes below have healthy ingredients with comparatively little sugar or fat and are ideal for small meals taken alone: breakfast, lunch, or afternoon snack.
As indicated by the term “mug cake,” most of these can be mixed up, microwaved, and eaten in the same large mug.
Cocoa-Peanut Butter Mug Cake
Whisk together:
3T whole wheat flour
2-3t unsweetened cocoa powder
2t sugar
¼ cup milk
2T peanut butter
¼ baking powder
Microwave for 90 seconds.
Almond Mug Cake
Whisk together in the following order:
1 large egg
1T maple syrup
2T milk or buttermilk
¼t almond flavor
3T almond meal or flour
¼t baking powder
Microwave for 90 seconds.
Carrot Mug Cake
Whisk together in the following order:
1 egg
1T maple syrup
½t vanilla
2T milk
2T whole wheat flour
¼ t cinnamon
pinch of salt
¼ baking powder
dash of nutmeg and/or cloves (opt.)
2T chopped or ground nuts
1 small carrot, peeled and grated
1T raisins
Microwave for 90 seconds.
Chocolate Banana Mug Cake
This one comes out more like a pudding. A large banana and the chocolate chips may make it sweet enough without the sugar.
Put the following in a food processor or beat vigorously by hand:
1 ripe banana
1 egg
2T almond butter
2T cocoa powder
2t sugar (opt.)
Place the mixture in your mug and drop 2T chocolate chips on top.
Microwave for 2.5 minutes.
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