Chocolate Protein Mug Cake

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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