Banana Mug Muffins

This is a simple recipe for Banana Mug Muffins – perfect for early mornings and busy people!

Sometimes, I like to get a little creative – if I have extra berries in my freezer, I might throw a couple in. Blueberries are the best. However, this recipe is perfect on its own. In fact – it is so simple that within no time you’ll have it memorized and you won’t even have to think about what you’re doing. I know what it’s like to try to make a healthy breakfast before your caffeinated bliss. Trust me.

However, this simple recipe is perfect on its own. In fact – it is so simple that within no time you’ll have it memorized and you won’t even have to think about what you’re doing. I know what it’s like to try to make a healthy breakfast before your caffeinated bliss. Trust me.

Muffins On Demand

Since it’s just Rob and me, it’s difficult to make a whole dozen muffins: We feel obliged to eat them ALL so they don’t go bad. Yikes. We might stockpile them in our freezer but then they usually end up more of a temptation than anything. So – instead of baking a dozen traditional muffins, we’ve found these Banana Mug Muffins are the perfect alternative. It’s like having Muffins On Demand! Ha!

I hope you enjoy this simple recipe as much as we do. I use Almond Flour because it is a flour with a lower glycemic index than regular wheat flour so it’s a lot easier on my blood sugars. No almond flour – no problem. Just grind up some raw almonds or hazelnuts nice and fine and you’re all set. Actually, that’s precisely what I did this morning when I made Rob and I Banana Mug Muffins for breakfast and took the photographs you see on this page.

Yield: 1

Banana Mug Muffins

Print

Prep Time 2 minutes

Cook Time 2 minutes

Total Time 4 minutes

Ingredients

• 1/3 cup almond flour
• 1 egg
• 1/4 tsp baking powder
• 1/4 tsp Himalayan salt
• 1/4 tsp cinnamon
• 1/4 banana

Instructions

1. Place all dry ingredients in a microwave safe mug. Stir to combine.
2. Mash banana and combine well with the eggs. Add to dry ingredients and stir until thoroughly combined.

To Cook

1. Using Microwave: Microwave on high for 2 minutes. If not ready, microwave for another 1-2 minutes. Allow to cool and enjoy right out of the cup using a spoon.
2. Using Oven: Preheat oven to 350F. Pour mixture into a small oven-safe bowl or muffin tin. Bake 25-30 min. If you are baking fewer muffins than the muffin pan allows, make sure to add a couple tablespoons of water to any empty cups with water to prevent the pan from becoming too hot.

Notes

You may choose to substitute the almond flour with ground almonds, ground hazelnuts or hazelnut flour. The banana may be substituted with unsweetened applesauce if desired.