Happy Easter Eve everyone! I have been expirimenting with mugcakes for quite some time but they never turn out as good as they look. They tend to come out dry and flavorless but I am proud to say I have finally perfected the mugcake! I love this recipe because it is so versatile and easy. My favorite combination that I have made so far is my carrot cake mugcake. This breakfast is filling and will get you in the Easter spirit!
Recipe
Adapted from nutritionhappens.weebly.com
2 tbsp vanilla protein powder (I use whey)
2 tbsp oat flour
2 egg whites (6 tbsp)
2 baby carrots (about 2 tbsp)
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin puree
1 tbsp water
English toffee stevia drops
1/4 tsp coconut extract
sprinkle of cinnamon
Place all ingredients in a bowl and microwave for 90 seconds. The mugcake may look like it is going to spill over but leave it in until the 90 seconds is up. (It won't spill! I promise!) Do not microwave it for any longer. This will cause the cake to become dry. Flip out onto a plate and top with desired fruit and nutbutter!
2 tbsp vanilla protein powder (I use whey)
2 tbsp oat flour
2 egg whites (6 tbsp)
2 baby carrots (about 2 tbsp)
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin puree
1 tbsp water
English toffee stevia drops
1/4 tsp coconut extract
sprinkle of cinnamon
Place all ingredients in a bowl and microwave for 90 seconds. The mugcake may look like it is going to spill over but leave it in until the 90 seconds is up. (It won't spill! I promise!) Do not microwave it for any longer. This will cause the cake to become dry. Flip out onto a plate and top with desired fruit and nutbutter!
Have a great Easter!
Maddie
Maddie