Quick Chocolate Mug Cake

Quick Chocolate Mug Cake
Prep: 5 minutes | Cook: 1 minutes | Total: 6 minutes
Yield: 1 serving | Serving Size: 1 mug

Ingredients:

1 overripe banana

2 Tablespoons peanut butter
2 Tablespoons cocoa powder

2 Tablespoons chocolate chips (optional)

Directions:

1. Lightly spray inside microwaveable mug or ramekin until
evenly coated.
2. In a small bowl mix all ingredients together until well
blended.
3. Add batter to mug and microwave for 1 minute. Microwave
times may vary.
4. Remove from microwave and enjoy while warm.

Nutrition Facts Per Serving: Calories: 243| Total Fat: 34 g | Saturated Fat: 3 g
| Sodium: 151 mg | Total Carbohydrate: 40 g | Dietary Fiber: 9 g | Protein: 8 g

Recipe Notes
: Any nut butter can be used to replace the peanut butter.
•
This cake is gluten free and egg free.
•
To use an oven, bake in an oven at 350 degrees Fahrenheit for 10 minutes using an oven safe ramekin.
Nutella can be used to replace nut butter and makes a rich chocolate brownie cake.