Keywords: cardiovascular disease, diabetes, anti-inflammatory, healthy, dairy-free, high fiber, vegan, vegetarian, dessert, sweet
Prep Time: 6 minutes
Total Time: 8 minutes
Equipment: microwave, small bowl, measuring cups and spoons
- ¼ cup superfine almond flour or powdered almond butter
- ¼ teaspoon baking powder
- ¼ teaspoon vanilla extract
- ¼ cup unsweetened milk of choice (low-fat milk, oat milk, almond milk, soy milk, etc.)
- 1 teaspoon maple syrup or honey
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon vanilla extract (optional)
- 2 tablespoons frozen blueberries
- Toppings: almond butter, more berries, dark chocolate chips, chopped walnuts, sliced almonds
- Mix all ingredients except the toppings in a microwaveable bowl.
- Microwave on medium for 60 seconds, then again in 30-second increments until the batter has risen and is cooked through.
- Let stand for 1 minute, then add any toppings if desired and enjoy!
- Add spices like cinnamon, cardamom, or ginger to the batter.
- Add different mix-ins like dark chocolate, walnuts, chopped almonds, or other berries. Stick to 1-2 tablespoons total so the mug cake still rises.
- Serve immediately.
- These simple mug cakes are low in sugar and rich in protein, fiber, and calcium.
- Blueberries are full of Vitamin C, Vitamin K, manganese, and antioxidants such as anthocyanins that promote cardiovascular health.
- Swap the almond flour for powdered peanut butter or regular whole wheat flour for a cheaper alternative. Frozen blueberries are just as nutritious as fresh and are often less expensive.
|Added Sugars (g)||4|
|Vitamin D (IU)||30|