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Servings: 2 cakes

Total Time: 5 minutes

  • 1 overripe banana
  • 1/4 cup peanut butter
  • 1 large egg
  • 4 tsp maple syrup
  • 3 Tbsp cocoa powder
  • 2 Tbsp vanilla Greek yogurt
  • 2 Tbsp raspberries


Mash banana in a medium bowl with a fork. Add peanut butter and egg and stir until well blended. Stir in maple syrup and cocoa until smooth.

Divide batter between 2 microwave-safe mugs. Microwave on high for 1–2 minutes, or until cake is firm and has risen.

Top with yogurt and raspberries.


Nutrition information per serving: 340 calories; 18.8 g fat; 4.5 g saturated fat; 93.6 mg cholesterol; 195.8 mg sodium; 36.2 g carbohydrate; 7.8 g fiber; 19.6 g sugar; 15.1 g protein

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