It’s 7 pm and with a grumbling tummy you walk into the kitchen for an evening snack. To your dismay someone ate all of the chocolate dipped granola bars! There is one lonely (very ripe) banana on the counter and the pantry is looking pretty bleak.
Driven by hunger, you begin tossing empty Tupperware containers aside. Finally, something shiny catches your eye… a bag of chocolate chips pinned behind a forgotten tub of rolled oats! Unfortunately there are only eggs and milk in the refrigerator…
You weigh your options:
- Dive into the bag of chocolate chips.
- Drive to the grocery store and purchase a box of mug cakes.
Or, you could stay home and make a delicious dark chocolate mug cake with the ingredients you found in your pantry!
Why make your own?
- It’s easy! This recipe takes less than 10 minutes.
- It’s the healthier choice. In one serving this homemade mug cake has 6 grams of fiber from whole grain oats (more than 20 percent of your daily fiber needs) and only 15 grams of added sugar!
The Dietary Guidelines for Americans recommends limiting added sugar to 25 grams per day. Store-bought mug cakes can have as much as 44 grams of added sugar per serving!
In a small bowl whisk: oat flour (see cooks tip below for how to make your own oat flour), cocoa powder, chocolate and baking powder, set aside. In another small bowl mash: banana, oat milk (any dairy or non-dairy milk can be used), egg and brown sugar (or other sweetener of choice) until smooth. Dump dry ingredients onto wet and whisk to form a smooth batter.
Pour cake batter into two microwave safe mugs or ramekins. The mug should be one half to two-thirds full so the batter rises inside the mug (and does not overflow) while cooking.
Garnish with chocolate and microwave one at a time for 1 minute.
Let cool for a few minutes, unmold and serve warm.
Chocolate Mug Cakes –Click here to read the ‘Spark Recipe’
- 1/2 cup oat flour*
- 2 tablespoons cocoa powder
- 1/2 tsp baking powder
- 1 ripe banana
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons oat milk
- pinch of salt
- 3 tablespoons mini chocolate chips or chopped dark chocolate, divided
In a small bowl whisk: oat flour, cocoa powder and 1/2 tsp baking powder, set aside.
Mash or blend until smooth: banana, egg, brown sugar, oat milk and a pinch of salt.
Pour wet ingredients into dry, whisk to combine and stir in 2 tablespoons chocolate chips.
Pour batter into two mugs or ramekins, sprinkle remaining chocolate chips on top of the batter and microwave one at time on full power for 60 seconds. If center is soggy microwave for an additional 15 seconds.
Let cool for a minute or two, unmold and serve warm with fresh fruit.