Raise your hand if you are ready for a delicious 5 minute recipe!!! I’m all about being efficient in the mornings and getting the most done with my time BUT that doesn’t mean I can’t enjoy a delicious breakfast! AND that’s where this mug muffin comes in! I’ve seen many recipes for mug muffins/mug cakes but so many of them are full of ingredients that I know will leave me feeling sluggish and have minimal nutrients.
I set out to make a healthier mug muffin that can be enjoyed as a healthy breakfast but that can also be dressed up to satisfy a sweet tooth craving! I also polled on my Instagram for flavor combination requests and chocolate was a clear winner so that inspired me to make this almond-banana-sea salt-chocolate chip oat muffin!
I loved how quickly this came together and how versatile I know this recipe can be. I plan on making more with fun combinations and also a mug muffin with a plant based protein powder – stay tuned! PLUS this may be the best part – it can all be mad in just one mug – that’s just one dirty dish to clean! If that’s not a sure win, I don’t know what is!
- 1/4 cup quick oats
- 1 egg white
- 1/2 mashed banana
- 1/2 tsp chia seeds
- 1 tbsp almond milk
- 1 tsp vanilla
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp honey/maple syrup (optional)
- 1 tsp almond butter
- 1 tbsp chocolate chips
- pinch of flaky sea salt
- Spray your mug with nonstick spray.
- Mash the banana in the mug and then add the egg white.
- Give it a good whip with a fork.
- Add in the rest of the ingredients and give it a good mix.
- Microwave for 2 minutes, at 30 second intervals. You will know it is ready when you see the sides pull away from the mug.
- Top with a pinch of sea salt.
- Eat it straight out the mug or flip it on to a plate.
- Add your additional toppings! I topped mine with almond butter, greek yogurt, almond slices and banana slices!
- A wide set mug works best for this recipe.
- Best enjoyed the day that it’s made!
- I opted for just the egg white in this recipe because I didn’t want it to taste too “eggy” but it would still turn out if you use the entire egg.
- If you don’t have quick oats, you can just pulse your rolled/old fashioned oats in a blender/food processor for a few seconds – no need to make them into an oat flour for this.