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!

---

Recipe

Ingredients

• 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

Directions

1. Spray your mug with nonstick spray. 
2. Mash the banana in the mug and then add the egg white.
3. Give it a good whip with a fork.
4. Add in the rest of the ingredients and give it a good mix. 
5. Microwave for 2 minutes, at 30 second intervals. You will know it is ready when you see the sides pull away from the mug. 
6. Top with a pinch of sea salt.
7. Eat it straight out the mug or flip it on to a plate.
8. Add your additional toppings! I topped mine with almond butter, greek yogurt, almond slices and banana slices! 

---

Notes

1. A wide set mug works best for this recipe. 
2. Best enjoyed the day that it’s made!
3. 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. 
4. 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.