Serves: 1
Ingredients:
- 1 medium banana
- 1 scoop (or 40 g) of your favorite vanilla or caramel protein powder
- 1/4 teaspoon of baking powder
- Dash of cinnamon
- 1 tablespoon of REAL maple syrup
- 1 teaspoon of granulated sweetener such as monkfruit or allulose
- 1/4 cup of almond milk (or any other milk)
- 2 tablespoons of sugar-free chocolate chips (I use Lily’s brand) and some additional for the top if you desire more chocolate
Instructions:
- In a bowl, mashed the banana until it’s smooth
- Add in protein powder, baking powder, sweetener, cinnamon, maple syrup and almond milk. Mix until protein powder is fully dissolved.
- Stir in 2 tablespoons of chocolate chips.
- Transfer batter into microwave-safe mug or ramekin bowl. Sprinkle with optional chocolate chips.
- Set mug or bowl on small plate and microwave on high for 90 seconds. If it begins to overflow, stop the microwave early.
- Let your mug cake cool slightly and enjoy!