I haven’t posted in 10 days and that is when I say I need to get back on my food posting game. School has been very busy and chaotic where I rarely get a chance to post anything, let alone have the time to take pictures of everything I eat but I’ll get back on the grind soon enough!

Last weekend I decided to opt for a breakfast different than what I usually make (açai bowls or oatmeal) and search through my all-time favorite blogger’s (Hummusapien) website. I found this neat Two-Minute Paleo Raspberry Mug Cake but I switched up the recipe a little bit, like always.

Gooey almond butter on top. Fresh blueberries. Sliced banana. A squishy healthy mock-muffin filled with protein and a whole lotta fiber from the coconut flour.

Coconut Flour Blueberry Banana Mug Cake

 

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Prep time

5 mins

Cook time

3 mins

Total time

8 mins

 

A good breakfast that won't leave you hungry - filled with fiber and a TON of fruit! Top with almond butter or granola for an extra oomph 🙂

Author: Addie Martanovic

Recipe type: Breakfast, Dessert

Serves: 1

Ingredients

• 1.5 tbsp coconut flour
• 3 tbsp mashed banana (1 small banana)
• 1 egg or flax egg
• 1-2 tsp of maple syrup
• 1 tsp vanilla extract
• ½ tsp baking powder
• Dash of himalayan pink sea salt
• Handful of fresh blueberries
• Half banana
• 1 tbsp almond butter

Instructions

1. Combine all of your ingredients - aside from the last three - into a mug or ramekin (I chose ramekin) that has been sprayed with cooking spray.
2. Slowly fold in your blueberries.
3. Microwave for 2.5 minutes.
4. Top with half of a sliced banana, some more blueberries and 1 tbsp of almond butter.

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If you’ve never used coconut flour, you might be a little thrown off by the fluffy and lightness of it. You can find it at Trader Joe’s for super cheap (where I got mine) but Whole Foods also carries it. I love using it with mug cakes such as this recipe or coconut flour pancakes. It can lack quite a lot of moisture but thanks to the egg added in this recipe, it wasn’t a problem. Once  I shoved a fork in there and mixed it all up, getting some banana and almond butter in each bite, it tasted quite similar to a muffin.

I would have this recipe has a dessert too because it does not leave you with a heavy feeling and let’s be real – who doesn’t love eating a mug cake? With minimal, healthy and wholesome ingredients. Count me in.

The next time I make this I think I might use cocoa powder and instead of putting fruit inside of it, layer it with a cocoa frosting. Hmm.. just getting those ideas out.

Enjoy 🙂

-Addie