Lemon & Raspberry Microwave Mug Cake

PREP 15 MIN
COOK  2 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

12 medium banana mashed

1 tbs maple syrup (honey or rice malt syrup)

1 tsp vanilla extract

14 tsp lemon zest

1 large egg lightly whisked

13 cup (45g) spelt flour (or gluten free)

12 tsp baking powder

34 cup (105g) fresh or frozen raspberries

2 tbs Greek yogurt (or dairy-free alternative)

Methodbased on 2 servings
1

Combine banana, maple syrup, vanilla, zest and egg in a bowl.

2

Add flour and baking powder and mix until combined.

3

Set aside 6 raspberries and fold remaining through the batter.

4

Divide batter between microwave-safe mugs and microwave on high for 60 seconds.

5

Top with reserved raspberries and microwave again for a further 60 seconds.

6

Serve warm with yogurt.

Nutritional Informationper serving

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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