This Banana Protein Mug Cake contains protein per serving and it's ready in less than 3 minutes for a quick post-workout snack. Plus, this banana mug cake is also dairy-free and egg-free.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/banana-protein-mug-cake/
In a microwave-safe coffee mug (minimum size 1 cup/250ml) stir together mashed banana and almond milk.
Whisk together the dry ingredients: oat flour, protein powder, sweetener, and baking powder. Set aside.
Combine the dry ingredients to the wet until a cake batter forms.
Sprinkle a few extra chocolate chips on top if desired.
Microwave on high power (800W) for about 90 seconds or stop the microwave 10 seconds after you see the cake rising to its maximum height. Remove from the microwave carefully, it is hot! Check the texture. It should be moist and soft and the top should deflate. If it is not cooked to your liking after that time, return to the microwave and cook again by 10-second bursts until done - no more than 90 seconds in total. Note that the longer you microwave the mug cake, the denser it will be.
Serve the banana protein Mug Cake immediately.
Preheat oven to 350°F (180°C).
Grease an oven-proof ramekin with oil, add the cake batter and bake for 12-18 minutes until cooked through.
Serve immediately with toppings of your choice.
The nutrition panel is for a mug cake made with chocolate chips and sugar-free erythritol.