| KCAL | PRO | CARB | FAT | FIBER |
| 267.2 | 26.3g | 29.1g | 5.4g | 2.2g |
Makes 1 large or 3 small |
| Almond Milk 60ml or 2fl oz |
| Banana 1/2, medium |
| Vegan Protein 1 scoop, chocolate |
| Flour 1 tbsp |
| Cocoa Powder 1 tbsp |
| Baking Powder 1/4 tsp |
| Salt 1 pinch |
Method |
| Choose a microwave-safe mug large enough to contain the rising cake. Alternatively, use smaller silicon cupcake moulds. |
| In the mug, mash the half banana until it forms a puree. Add protein powder, oat flour, cocoa powder, sweetener, baking powder, and salt. Mix well until all the dry ingredients are well incorporated with the mashed banana.In a non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Sauté the onions until they become translucent, about 3 minutes. Stir in the crushed garlic and cook for another minute. |
| Pour the milk into the mug. Stir until the batter is smooth and free from lumps. Make sure to mix well to combine the milk with the dry ingredients. |
| Sprinkle the chocolate chips on top of the batter. |
| Place the mug in the microwave. Cook on high for approximately 1-2 minutes. The cooking time may vary depending on the microwave's power. The cake is done when it has risen and is set in the middle. |
| Carefully remove the mug from the microwave (it will be hot). Allow the cake to cool for a minute or two before serving. |
Need a quick protein boost that also satisfies your sweet tooth? Try this Chocolate Protein Mug Cake. It’s easy to make, delicious, and packed with nutrients. Perfect for a post-workout snack or a healthy dessert.
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