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
UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP
Coaching On Demand And In Your Hand
When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.
Fewer Decisions, Better Results
Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.
Move Any Time, Anywhere
Press play at the gym or at home with your Apple, Android or Web device.