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
Satisfy your cocoa cravings with a quick and easy chocolate mug cake. Toss in the raspberries and bananas for a match made in... the microwave!
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