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Banana Cornbread Mug Cake
Banana-sweetened mug cake made with corn meal and oats.
Course
Snack
Cuisine
Cake
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
1
cake
Calories
468
kcal
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
|
Calories:
468
kcal
|
Carbohydrates:
37.8
g
|
Protein:
11.2
g
|
Fat:
32.6
g
|
Saturated Fat:
21.7
g
|
Polyunsaturated Fat:
10.9
g
|
Cholesterol:
194
mg
|
Sodium:
767
mg
|
Fiber:
5.8
g
|
Sugar:
7.2
g