5-Minute Banana Bread Mug Muffin
- Anthology of Crumbs
- Oct 2
- 1 min read
1
Searing the Beef
Serve warm with a drizzle of maple syrup or nut butter.
Substitute almond butter or peanut butter for cashew butter.
For dairy free, use almond, oat, or soy milk.
Leftovers can be stored in the fridge for 1–2 days, but this recipe is best eaten fresh.
Notes
1
Lightly grease a microwave safe mug or bowl (or two ramekins, if dividing).
2
In a small bowl, mash banana and mix with coconut flour. Stir in cashew butter until a thick batter forms.
3
Add milk and whisk until combined. Keep the batter thick, adding a little more milk if needed. Stir in chocolate chips if using.
4
Microwave for 4 minutes, checking after 2 minutes as microwaves vary, until cooked through.
Instructions
½ large banana mashed very well
1 Tbsp coconut flour
1 Tbsp cashew butter
3 Tbsp milk (45 ml)
⅛ tsp cinnamon
chocolate chips or chopped pecans (optional)
5-Minute Banana Bread Mug Muffin
Anthology of Crumbs
This quick banana bread mug muffin is perfect when you’re craving something warm and comforting but don’t have time to bake a full loaf. With mashed banana, coconut flour, and a spoonful of cashew butter, it delivers all the cozy flavor of banana bread in just a few minutes.
Servings :
1
Calories:
Prep Time
1 min
Cooking Time
4 min
Rest Time
0
Total Time
5 min
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