Description
A quick and easy microwave mug cake made with oat flour, protein powder, and mixed berries.
Ingredients
Scale
- 3 tbsp oat flour (or almond flour for low-carb)
- 1 scoop vanilla protein powder (about 25g)
- 1/4 tsp baking powder
- 1 pinch salt (optional)
- 1 tbsp maple syrup or honey
- 3 tbsp milk (dairy or plant-based)
- 1 tbsp Greek yogurt (or any thick yogurt)
- 1/2 tsp vanilla extract
- 2 tbsp mixed berries (fresh or frozen—blueberries, raspberries, or chopped strawberries)
Instructions
- MIX THE DRY INGREDIENTS: In a microwave-safe mug (at least 10 oz to avoid overflow), stir together the oat flour, protein powder, baking powder, and a pinch of salt if using until evenly combined.
- ADD THE WET INGREDIENTS: Pour in the milk, Greek yogurt, vanilla extract, and maple syrup or honey. Stir thoroughly until the mixture is smooth and no dry pockets remain.
- FOLD IN THE BERRIES: Gently mix in the berries. If using frozen berries, add them straight from the freezer without thawing—they will soften and release juices as they cook.
- MICROWAVE: Microwave the mug on high for 60 to 90 seconds. Start with 60 seconds, then check the top. If the center still appears wet, microwave for an additional 15 to 30 seconds. The cake should look just set but still moist.
- COOL SLIGHTLY AND SERVE: Allow the mug cake to cool for 1 to 2 minutes before eating, as the berries will be hot and the texture improves slightly after resting.
Notes
- This mug cake is perfect for a quick snack or dessert.
- Adjust the sweetness by adding more or less maple syrup/honey.
- Feel free to experiment with different types of berries or add nuts for extra texture.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 5mg