Apple Mug Cake
This apple mug cake will soon be your favorite fall snack! Bonus – it’s a high protein snack that’s great for recovery after a tough run or ride.
Servings 1 serving
Calories 350kcal
Ingredients
- 1 egg white from a large egg
- 3 tbsp plain greek yogurt
- 2 tbsp unsweetened applesauce
- 1 tsp vegetable oil or coconut oil
- 4 tsp brown sugar
- 1/2 tsp cinnamon
- 2 tbsp whole wheat pastry flour
- 2 tbsp almond flour
- 1/2 tsp baking powder
- 1/2 small apple, peeled and diced
Instructions
- Combine the egg white, greek yogurt, applesauce, oil, brown sugar, and cinnamon in a mug. Whisk everything together with a fork until well combined.
- Stir in the whole wheat pastry flour, almond flour, and baking powder. Gently fold in the chopped apple. (If making this into two servings, divide mixture between two mugs at this point).
- Microwave for 2 to 2 ½ minutes, or until the top of the mug cake is no longer wet. Let sit to cool for a few minutes, then dig in! (Note – if you divided it into two servings, try microwaving for 1 to 2 minutes instead, as the cake will cook more quickly when divided).
Notes
Notes:
- I have tested this several times and it has always come out the correct consistency based on my ingredients. However, if the mixture appears too dry, add 1 tbsp of milk or water. This may happen if you’re using a smaller egg.
- Note that the bottom of the mug cake may be a bit moist, but it should not be batter-like. If after letting it cool you dig in and the inside of the cake is still batter-like, pop it in for an additional 30-60 seconds.
- If you want to boost the protein content of this, you can add a few dollops of vanilla greek yogurt to the top.
- If you want to reduce the sugar content, you can try cutting it from 4 tsp brown sugar to 2 tsp brown sugar. The cake will just be less sweet.
Nutrition
Calories: 350kcal