June 15, 2013

Banana coconut cream protein mug cake

If I could, I would live off mug cake every day, every meal, every snack... You get the idea. I love 'em! Thank goodness they are so healthy and full of protein. I came across a mug cake recipe on Pinterest. Did a little altering, changed it up a bit and, boy, does it tastes good! :)

Banana coconut cream protein mug cake

For the Cake:
1 Tablespoon Coconut flour
1/2 Tablespoon ground flax
1 Scoop Vanilla Protein Powder (casin is best, but whey or soy works great too!)
½ tsp Baking Powder
Stevia or xylitol, to taste
1/4 to 1/3 Cup plus Unsweetened Almond Milk
1 Tbsp Unsweetened Natural Apple Sauce
1 Egg (or two egg whites)
½ tsp Vanilla Extract
1/4 of a banana, cut up

For the Topping:
2 Tbsp Greek Yogurt
½ Tbsp Unsweetened Coconut milk
⅛ tsp Vanilla Extract
Stevia or xylitol, to taste
Remaining banana, cut up
½ Tbsp Unsweetened Coconut, shredded or chopped

Directions:
Mix up cake batter and pour into a mug (sprayed with a little olive oil), add bananas and fold in. Microwave with plastic wrap on top for 2:30-3 minutes. Don't over cook or it gets dry.

Next mix up the topping and spread over warm cake and top with the rest of the banana! Enjoy!

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