Aaaahh, who doesn't love something that you can just pop into the microwave and be able to eat it within 3 minutes?! I know I do! I came across this idea while trolling through my Instagram (which is predominantly food accounts) and I just fell in love with this!
I am not a huge fan of using a microwave, I'm more old school and stick to boiling milk on a pot (which takes much longer obviously). But this recipe is full proof, and works so well when you want to quickly entertain a few guests or when you just have a craving for something yummy and instant.
This mug cake has only a few base ingredients which I'm sure if you look around your kitchen right now, you will find most, if not all of the below ingredients. I topped it off with fresh raspberry compote that I made using frozen raspberries and then drizzled it with some of my homemade granola (which you can purchase on the blog). It's a very easy recipe and I hope you try it and use as many yummy toppings as you would like!
Recipe: Vanilla and poppy seed mug cake
Combine the mashed banana, vanilla essence, nut butter and milk and whisk together so there are no lumps.
Sieve the cinnamon, flour and baking powder together and mix in with the wet ingredients.
Stir with a wooden spoon until the dough gets thick.
Grease a mug with a little bit of coconut oil.
Fill the mug to the brim with dough and bake for 2 minutes and 30 seconds, or just before 3 minutes. I find that at three minutes the cake is a bit hard, so I think under 3 minutes is ideal. The cake will rise a lot int he microwave and then come down a lot, so definitely fill it, and if it bubbles over that's even better as it creates a very yummy look.
Wait for it to cool, and enjoy!