Simple yet delicious, this yellow mug cake is a easy snack to make and can be used as a base for other flavors such as lemon, poppy seed, or cinnamon spice.
With under ten ingredients, you have time to play around a little and experiment. In the mood for a quick strawberry shortcake? Try dividing the batter between a couple ramekins and topping with fresh strawberries and cream or homemade jam?
Staying true to form, this recipe is, of course, egg based. I do this not only because eggs are a great binder in baked goods,but first of all because they are a great way to add protein and healthy fat without breaking the bank. Don’t get me wrong, I love collagen and whey powder, but when I use them too much, they run out too quickly. [imagine that 😉 ] This recipe was created to be a quick, tasty, and simple snack that doesn’t use a lot of special ingredients, either.
If you’re in the mood for pumpkin, be sure to check out my latest pumpkin recipes here!
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- 2 eggs
- ¼ cup almond milk
- 1 tablespoon each: coconut flour, almond flour, oat fiber
- 1 Tablespoon supersweet
- 2 dashes of salt
- 1 dash vanilla
- Preheat oven to 350 F (alternatively you could make this in the microwave and test how long it takes to bake)
- Whisk or blend together all the ingredients until all the egg is utterly and completely gone! (you don’t want egg strings in your muffin.)
- Using a spatula, scrape batter into a mug and bake for about fifteen minutes, or until the center is just set.
- Enjoy warm or cooled. 🙂
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—> Celtic Sea Salt
—> Super Sweet Stevia Blend
—> Awesome mug for making mug cakes in!