Lemon & Raspberry Microwave Mug Cake
PREP 10 MIN•COOK 2 MIN
DF
GF
NF
V
Number of servings
2
1⁄2 medium banana mashed
1 tbs maple syrup (honey or rice malt syrup)
1 tsp vanilla extract
1⁄4 tsp lemon zest
1 large egg lightly whisked
1⁄3 cup (45g) spelt flour (or gluten free)
1⁄2 tsp baking powder
3⁄4 cup (105g) fresh or frozen raspberries
2 tbs Greek yogurt (or dairy-free alternative)
Combine banana, maple syrup, vanilla, zest and egg in a bowl.
Add flour and baking powder and mix until combined.
Set aside 6 raspberries and fold remaining through the batter.
Divide batter between microwave-safe mugs and microwave on high for 60 seconds.
Top with reserved raspberries and microwave again for a further 60 seconds.
Serve warm with yogurt.
Energy (kJ)
907 kJ / 217 cals
Protein
9.3 g
Fat
5.3 g
Sat. Fat
2.1 g
Carbs
29.9 g
Sugar
14.7 g
Fiber
5.2 g
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