Recently I have seen mug cakes popping up on Instagram and thought these could be an alternative for breakfast to the smoothie, as its getting a lot colder here now in the mornings. I like mug cakes as they are super quick to make,high protein, low carb, gluten and refined sugar free.
I have been experimenting and tried a few different ingredient combinations and below are my favourites, however I encourage you to experiment yourself.
Ingredients: 1 ripe banana, 1 egg, 2 tbsp. coconut flour, 1 tsp baking powder, 1 to2 tbsp coconut milk.
In a bowl mash half a banana, then add the whisked egg, and stir. Add the coconut flour, baking powder and coconut milk an stir until all combined.
Tip the mixture into a mug and microwave for 3 minutes on high.
I serve mine cut in half with the other half of the banana sliced up with a drizzle of honey or maple syrup.
Raspberry & Cocao Protein Mug Cake
Ingredients: 1/4 cup raspberries, 1 large egg, 2 tbsp coconut flour, half scoop Nuzest chocolate protein powder,1 tsp cocao powder 2 to 3 tbsp coconut milk.
In a bowel whisk the egg, then add all the ingredients and stir until all combined. Pour into a mug and microwave for 3 minutes on high.
I hope you like the above recipes, with regard to the coconut milk add enough so its the consistency of cake batter.