Need a bit of breakfast inspo? This 1 Minute Banana Bread Mug Muffin has been a group favourite on our NEW Online Program Going Whole, your 6 week guide to a wholefood life. This nifty recipe is so quick and easy to make in the morning (or even at the office) that there's really no excuse for skipping brekkie!
Ingredients:
- 1 teaspoon coconut oil
- 1 free range egg OR for a vegan option, a vegan ‘egg’ (1 Tablespoon chia seeds mixed with 3 Tablespoons water; Allow to sit for 5-10 minutes or until it thickens to a gel consistency)
- ½ a small or 1/3 of a medium very ripe banana, mashed
- ½ - 1 teaspoon rice malt or maple syrup OR 1-2 drops stevia for a sugar free option
- ¼ Cup LSA
- ½ teaspoon baking powder
- pinch cinnamon
Method:
- Add the coconut oil to a tall mug and microwave on high for 10-20 seconds, or until melted.
- Crack the egg into the mug and whisk well (for the vegan ‘egg’, scoop into the mug and mix with the coconut oil).
- Add the rice malt syrup and banana to the mug and mix well, until all the wet ingredients are combined.
- Add the LSA, baking powder and cinnamon and mix again, until the mixture has a smooth, batter-like consistency.
- Microwave in the mug on high for about 1 minute, 20 seconds, or until the top looks cooked through.
- Leave to cool for a couple of minutes before eating straight from the mug with a teaspoon; Or, flip the mug upside down onto a plate – It should slide right out!
Notes:
Don’t have a microwave or prefer not to use one? This can also be baked in the oven; Just pour the mixture into a lined muffin tin and bake at 160 degrees Celsius for about 10 minutes or until cooked through.
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