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    Home » Recipes » Healthy Desserts

    Banana Cornbread Mug Cake

    Published: Jan 25, 2013 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 11 Comments

    Jump to Recipe  ↓

    Hello all, and happy Firefighter Friday!

    IMG_6298

    Sick of the sugar-free parade yet? 🙂

    This month has really been a lot of fun for me. Not only am I able to create desserts, but I have the challenge of making them even healthier than I normally would, without the use of ANY sweetener but fruit. I can really feel my taste buds changing and my desire for my normal treats waning. I find that so interesting!

    I actually went years without eating anything sweeter than a pear, but have recently forgotten what it was like! Though I haven't cut out fresh or dried fruit, I definitely notice a difference in my palate.

    Today's recipe is a throwback to 2010 when mug cakes were in style...

    mug111

    ....it seems my cooking, like my fashion sense, is a bit retro at times....but in this case, the result is acceptable deliciousness, rather than a faux pas. 🙂

    mug222

    My husband loves cornbread, and I thought this might be something he (or a single fireman) could eat as a yummy treat! It's sugar-free and gluten-free, but it has the taste of delicious fat-boy cornbread. Topped with a little butter or salted coconut oil, this makes a wonderful, healthy treat (or breakfast) for any fireboy (or hungry girl)... ;-).

    Banana cornbread mug cake made with oats
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    Banana Cornbread Mug Cake

    Banana-sweetened mug cake made with corn meal and oats.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Snack
    Cuisine: Cake
    Servings: 1 cake
    Calories: 468kcal
    Author: Lauren Goslin

    Ingredients

    • 1 T. butter or coconut oil melted
    • ¼ c. coconut buttermilk add 1/2 t. apple cider vinegar to a measuring cup and then add enough coconut milk to equal 1/4 cup; let stand 5 minutes
    • 1 egg lightly beaten
    • ¼ c. banana mashed
    • 3 T. cornmeal flour grind polenta or cornmeal in a coffee grinder for a finer texture, or you can buy corn flour
    • 2 T. rolled oats ground into flour
    • 1 t. chia seeds
    • ⅛ t. salt
    • ¼ t. baking soda

    Instructions

    • Preheat the oven to 350 degrees.
    • Mix the wet ingredients (melted butter/oil, coconut buttermilk, egg, and banana).
    • Mix the dry ingredients (flours, chia, salt, and baking soda).
    • Mix everything, and pour it into a coffee mug.
    • Place the mug onto a cookie sheet and then into the oven.
    • Bake for 30 minutes.
    • Remove, cool, and dig in!

    Notes

    The nutrition facts are based on using butter. Weight Watchers points (using the new system): 13

    Nutrition

    Serving: 1 | Sodium: 767mg | Sugar: 7.2g | Fiber: 5.8g | Cholesterol: 194mg | Calories: 468kcal | Polyunsaturated Fat: 10.9g | Saturated Fat: 21.7g | Fat: 32.6g | Protein: 11.2g | Carbohydrates: 37.8g

    mug444

    Yum yum, give me some!

    You could easily share this with a friend, but a growing, hungry boy might keep it all to himself! 🙂

    mug333

    I adore mug cakes! It's so cool to have a cup of cake all to myself!

    Have you ever had a mug cake? What's your favorite recipe?

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    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. ZB

      October 12, 2020 at 9:48 am

      Can you make it in the microwave?

      Reply
      • Lauren

        October 12, 2020 at 12:24 pm

        Hi there, I honestly don't use a microwave, so I'm not sure!

        Reply
    2. Irene

      November 28, 2014 at 5:57 am

      Sounds delish! I have to try this one. Could I replace an egg with a vegan egg (flaxseed + water). Thanks for posting this...long time ago..I just saw it:)

      Reply
      • Lauren

        November 28, 2014 at 7:11 am

        Thanks Irene! I'm not sure about the flax egg, as I haven't tried it, but I think it would be worth a try! 🙂

        Reply
    3. Tina

      August 20, 2014 at 8:36 am

      I made this for breakfast today. I subbed ghee for coconut oil and homemade hemp milk for coconut milk due to my dietary issues, but it still came out great! It took almost 40 minutes to bake, likely because my banana started out frozen. The texture is really lovely too.

      Thanks for the recipe! I'll definitely make this again!

      Reply
      • Lauren

        August 20, 2014 at 8:35 pm

        I'm happy you enjoyed the recipe Tina! 🙂

        Reply
    4. Lana | MyHappyDessert

      January 25, 2013 at 1:28 pm

      Wow, this mug cake is amazing! I love your recipes:))
      Definitely trying this one.

      Happy weekend!

      Reply
    5. Christal

      January 25, 2013 at 9:37 am

      Yum! So I can use just regular Bob's Red Mill cornmeal right??

      Reply
      • Lauren

        January 25, 2013 at 10:02 am

        Yes, just not polenta (unless you grind it into flour)...I used cornmeal and still ground it because I like a really smooth consistency. Let me know if try/like it! 🙂

        Reply
    6. Chris

      January 25, 2013 at 5:13 am

      What's a good cornmeal substitute?
      Thanks!

      Reply
      • Lauren

        January 25, 2013 at 8:50 am

        You could try all oats! I'd add a bit more chia seeds though (about 1 T.), and maybe other complementary spices, such as cinnamon and nutmeg...whatever you like. It definitely won't be cornbread anymore though! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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