Who doesn’t love a protein packed breakfast that tastes like a treat? One of my favorite, fast foods to make in the morning is mug cakes! I’ve seen a million recipes, but I’ve created my own by trial and error ending up with a few different kinds. Below is my breakfast mug cake! Check it out:
Primary Ingredients:
- 1/2 cup Gluten Free Oats
- 1/4 c PB2 (I use a protein powder scoop)
- 1/8 tsp Baking Powder
- 1/4 cup Free Range Egg Whites
- 1/4 cup Almond Milk (or until consistency is loose)
- 1/4 cup Fresh or Frozen Wild/Organic Blueberries
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
Additional Toppings:
1 Tbsp Nut Butter (I prefer almond butter)
Drizzle Honey to taste.
Mix dry ingredients first then add in the wet ones; the consistency should be smooth (not runny or cakey). Microwave for 2min, add 30sec if center seems too raw. Remove from microwave, top with almond butter, and pour more almond milk over your mug cake to cool and moisten.
*Caution: May be addictive! Restrain yourself from eating for at least a minute or two to avoid burning off your taste buds.
Enjoy!
Nutrition (including 1 T almond butter):
Protein: 28g
Carbs: 48g
Fiber: 9
Sugar: 6 (not added)
Fat: 14
