Peanut butter banana oatmeal mug
Be the first to rate it
A mug cake of mashed banana, egg yolk, peanut butter and oat flour that cooks in about a minute. Best eaten warm with banana slices.
Ingredients
- ½ medium banana (about 2 oz/60 g)
- 1 large egg yolk at room temperature
- 1 tablespoon peanut butter
- ¼ teaspoon vanilla extract
- 4 ½ tablespoons (1 oz/30 g) oat flour* (*rolled oats blended in a food processor until they resemble flour; whole wheat or white flour can be used instead)
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Equipment
- mug
Directions
- Mash the banana with a fork in a large microwave-safe mug.
- Stir in the egg yolk, peanut butter and vanilla until smooth.
- Add the oat flour, cinnamon, baking powder and salt, and stir until blended.
- Microwave 45 seconds to 1 minute, until the middle is firm (timing is for a 1200W microwave).
- Serve warm, topped with sliced bananas.
Notes
Best eaten immediately. The batter can be mixed the night before (refrigerated) and microwaved fresh the next day. The dry part (oat flour, cinnamon, baking powder, salt) works as a pre-measured mix. Safety: contains raw egg yolk; cook until firm in the middle.
Nutrition
Serving: 137g | Calories: 309kcal | Carbohydrates: 27g | Protein: 16g | Fat: 16g | Saturated Fat: 4.1g | Trans Fat: 0g | Cholesterol: 251mg | Sodium: 582mg | Potassium: 385mg | Fiber: 4.3g | Sugar: 5.4g | Vitamin A: 385IU | Vitamin C: 2.5mg | Calcium: 134mg | Iron: 2.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); peanut butter counted as smooth peanut butter, tablespoons oat flour* (the first choice counted). Brands and portions vary, so use it only as an approximation.
