Healthy Blueberry Banana Mug Cake (Gluten-Free)
This healthy gluten-free mug cake with no refined sugar is the perfect breakfast for anyone! Seeking a healthy fast breakfast? This blueberry banana mug cake is exactly what you need!
With a moist banana batter and deliciously sweet blueberries scattered throughout, you will forget you are eating breakfast, and think you are eating a dessert! All healthy, guilt-free, and made in 5 minutes, this is the perfect breakfast for any cake lover.
This mug cake is made from a rich banana batter, with delicious blueberries, sweet maple syrup and a touch of cinnamon for flavor! These ingredients give the cake an amazing flavor, as well as the perfect texture. The consistency is of a rich cake that isn’t the least bit dry. When biting into it, you are instantly reminded of a warm fresh banana blueberry bread, straight out of the oven. While leaving you full and satisfied, with an outstanding flavor, it is hard to believe that what you are putting in your mouth is healthy!
This mug cake is the ideal breakfast for anyone who seeking a healthy meal. Full of nutrients from the egg, and banana, and packed with vitamins in the blueberries, this breakfast helps you start off the day right. In addition it is gluten-free, and contains no refined-sugar, making it extra healthy. Overall, this mug cake is a nutrient-packed way to start the day.
Taking just 5 minutes to make, you simply throw in the dry ingredients into a bowl, and mix the wet ones in. After throwing in the blueberries, and pouring the batter into a mug, simply pop it in a microwave for 90 seconds, and your cake is ready to eat! It is best eaten after it is just made, to enjoy a warm scrumptious breakfast!
Blueberry Banana Mug Cake (Gluten-Free)
Ingredients
- 3 tbsp oat flour
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 banana mashed
- 1 egg
- 3 tbsp blueberries frozen or fresh
Instructions
- Combine the flour, sugar, and cinammon in a small bowl, mixing well.
- Add the mashed banana, and egg, and mix until fully combined.
- Fold in the blueberries, and pour into mug. Sprinkle a few blueberries at the top of the batter.
- Microwave for 90 seconds, or until cooked through.
I tried this recipe just not because I wanted a midnight snack and can I just say, it was absolutely delicious! Healthy, appealing and delicious at the same time… A+ for me!
Excellent!!! Very well explained how to make it, it easy to follow your instructions. One of my favorite breakfasts so far. I am looking forward seeing more recipes.
My kids were in a rush for school and I searched for quick and healthy recipes and came upon this beauty! Took me less than 5 minutes and my kids fell in love! Will definitely be making this again. Thank you Anna for the quick and easy recipe!
This is my new go to when I have bananas around. I don’t usually have oat flour, so I’ve been expirimenting with what I’ve had on hand. 1 to 1 gluten free flour made the final product gummy, and I don’t recommend it. Almond flour, however, was great. (I did pack it into the spoon to have enough so that the cake wouldn’t turn out too gooey.) I also doubled the cinnamon for personal taste. I make it in a cereal bowl, and it takes a full 5 minutes every time, for me. I love it! Thank you for the recipe!