Blueberry Mug Cake

Blueberry Breakfast Mug Cake

Ingredients

1. 1/4 cup protein powder (vanilla)

2. 1 tablespoon rolled oats

3. 1 teaspoon powdered stevia

4. 1/2 teaspoon cinnamon

5. 1/4 teaspoon baking powder

6. 1 pinch salt

7. 1/4 cup (60ml) unsweetened cashew or coconut milk

8. 2 teaspoons melted coconut oil

9. 1/4 teaspoon vanilla extract

10. 1/4 cup (40g) fresh blueberries

11. 2 teaspoons chopped toasted pecans

Directions

In a small bowl, whisk together the protein powder, oats, sugar, cinnamon, baking powder and salt. In a small measuring cup, whisk together the milk, oil and vanilla.

Add the wet ingredients to the dry ingredients and mix with a fork until moistened. Stir in the blueberries.

Spoon the batter into a 12–16-ounce (450–473ml) mug. Sprinkle the top with nuts. Microwave on high until the cake has expanded and is firm to the touch, 1 1/2–2 minutes, depending on the wattage of your microwave. Watch closely and do not overcook. Add time in 10-second intervals if the muffin is not done. The muffin will puff up at first, but deflate as it cools.