Peanut butter mug cake
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A single-serving peanut butter mug cake stirred together in one mug, with optional vanilla and chocolate chips. Let it rest in the microwave to finish setting.
Ingredients
- 1 ½ tablespoon oil (I use coconut oil)
- 2 tablespoon peanut butter
- 2 tablespoon sugar
- 2 tablespoon all-purpose flour
- ½ teaspoon baking powder
- 3 tablespoon milk
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon chocolate chips (optional)
Equipment
- mug
Directions
- In a microwave-safe mug, stir the peanut butter and oil together until smooth. Add the sugar, flour, and baking powder and stir well.
- Mix in the milk and the optional vanilla until smooth, then fold in the optional chips.
- Microwave on high for 1 minute 30 seconds, or until set (the top may look shiny but should spring back). If needed, add more time in 10-15 second increments.
- Let it rest in the microwave for 1-2 minutes to finish setting.
Notes
Leftovers: cover tightly and refrigerate up to 3 days; reheat in 10-15 second bursts. Safety: raw flour; cook until set.
Nutrition
Serving: 141g | Calories: 558kcal | Carbohydrates: 47g | Protein: 10g | Fat: 38g | Saturated Fat: 21g | Trans Fat: 0g | Cholesterol: 4.6mg | Sodium: 401mg | Potassium: 258mg | Fiber: 2g | Sugar: 31g | Vitamin A: 74IU | Vitamin C: 0mg | Calcium: 205mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); peanut butter counted as smooth peanut butter, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.