Pumpkin Spice Protein Mug Cake
This fluffy and healthy mug cake uses banana and protein powder for a natural hint of sweetness.
Ingredients
Mug Cake
- 2 scoops Autumn's Vanilla Protein Powder
- 2 tablespoons almond flour
- 1 egg
- 1/4 ripe banana thoroughly mashed
- 1/4 cup pumpkin puree
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- coconut oil/ghee/butter for greasing
Optional Toppings
- 2-3 tablespoons homemade zero sugar whipped cream
- pumpkin pie spice
Instructions
- Grease the inside of your microwave-safe mug with a little butter, coconut oil or ghee (to prevent sticking).
- Combine all base ingredients in a small bowl or directly in your oven/microwave safe mug. If using a bowl, transfer the mixed ingredients to your mug.
- Microwave for 1 minute. Use a toothpick or a knife to check that the mug cake is cooked all the way through (it should come out clean). If not, cook for another 30 seconds, or until done.
- Remove and allow to cool for 5 minutes.
- Optional to top with whipped cream and pumpkin pie spice.
Notes
If using an oven, preheat oven to 350°F and bake in about a 3.5 inch ramekin (to ensure it's oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes before adding the toppings.
Equipment
microwave safe mug or ramekin
Nutrition
Carbohydrates: 19g | Protein: 31g | Fat: 13g | Fiber: 3g
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