This healthy, mouth-watering Almond-Banana Muffin can be baked in a mug in your microwave oven in less that 3 minutes! It hits the spot with a perfect texture and lots of flavor. Note that this baked treat has no refined sugar, no white flour, no butter, no oil … and makes an easy, fast breakfast.
Here are some more notes about this recipe:
– It needs the egg for structure and texture.
– You could change up the nuts and use pecans or walnuts instead. I prefer them toasted, so I keep toasted ones in the freezer, then throw them in things when I need them.
– Cooking time is for my microwave. It usually cooks in 3 minutes for me. It’s important not to over-cook it, but obviously not to under-cook it either. It will puff up in the microwave, then sink down again. It pulls away from the sides. I never use cooking spray.
Here are the ingredients you’ll need to make a mug of this healthy and delicious Almond-Banana Bread recipe:
3 tablespoons almond flour
¼ teaspoon baking powder
Pinch of salt
½ ripe banana, mashed
2 tablespoons unsweetened almond milk
2 teaspoons honey (raw organic is best)
1 large egg (organic is best)
1 tablespoon chopped or sliced almonds (toasted preferably)
Each of these nutritious “mug muffins” contains the following nutritional values, including the percentage of recommended daily requirements:
Total Fat 19 g, 29 %
– Saturated Fat 3 g, 13 %
— Monounsaturated Fat 2 g
— Polyunsaturated Fat 1 g
— Trans Fat 0 g
Cholesterol 185 mg, 62 %
Sodium 879 mg, 37 %
Potassium 351 mg, 10 %
Total Carbohydrate 32 g, 11 %
Dietary Fiber 5 g, 19 %
Sugars 20 g
The 5 easy preparation steps are outlined on the next page …