LEMON, BLUEBERRY & POPPYSEED MUG CAKE
A guilt-free treat that's perfect for an on the run fuel-up, or after-dinner-delight!
Ingredients
3 tbsp plain all-purpose wholemeal flour (or sub for GF Flour)
1 tbsp Tropeaka Lean Protein Vanilla (or sub for Tropeaka Protein + Collagen Smooth & Creamy Vanilla)
1/2 tsp baking powder
3 tsp coconut sugar
Dash of cinnamon
2 tsp poppy seeds
2 tbsp ripe mashed banana
2 tsp lemon juice
2 tbsp almond milk
Dash of vanilla
2-3 tbsp frozen blueberries, lightly coated in flour
Buy the products in this recipe
Method
1 Combine flour, protein, baking powder, sugar, cinnamon and poppy seeds into a bowl. Whisk well.
2 Add in the banana, lemon juice, almond milk and vanilla. Mix until just combined.
3 Gently fold through the frozen blueberries.
4 Transfer the mixture into a mug and microwave for up to 2 minutes or until cooked through. Note that the cooking time will vary depending on your microwave so start with 1m 30s and go up from there if needed.
5 Serve!
Click ‘Allow’ on the browser prompt to get browser notifications whenever we publish a new and exciting recipe!
