I absolutely LOVE mug cakes because they’re quick, easy, and absolutely delicious! I just discovered mug cakes not to long ago and it’s been the most life changing recipe to learn! Blueberry muffins are my favorite types so I had to make a mug cake version of it! This recipe is paleo, gluten free, and refined sugar free! I used a coconut flour base, which I love using in mug cakes because of how absorbent it is! There’s just something so special about blueberry muffins because it’s such a classic recipe and a childhood favorite for me! I personally love to load mine with blueberries, so I definitely used a heavy hand! Baking can be a very time consuming thing and involves so many dishes which sure isn’t the most fun thing to clean after! Also, the best part about this mug cake is that it’s ready in less than 3 mins which is perfect when you are hangry for a sweet treat! I topped mine with some greek yogurt, almond butter, and extra blueberries!
Ingredients
1/2 mashed banana
2 tbsp coconut flour
1 tbsp ground flax seed
1 tbsp maple syrup
1 egg
3 tbsp almond milk
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 cup blueberries + more to top
Grease a mug or ramekin with coconut oil. Add the mashed banana, egg, maple syrup, and almond milk to the mug and combine till smooth. In another bowl, add the coconut flour, flax seed, baking powder, and cinnamon. Add the dry ingredients to the mug and mix together. Fold in the blueberries last. Microwave for 2 1/2 to 3 minutes depending on your microwave. Top with ā£toppings of choice!
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