Banana Toffee Protein Mug Cake
Sarah Wilkins
Sarah Wilkins
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484 Calories
59 g Carbs
38 g Protein
11 g Fat
Total Time
1 serving

Ever wish you could have banana bread without having to bake a whole loaf? "I do! I do!" Well, now we can, fellow 'nanner lovers. All you need is a microwave. Like most things I make, this recipe is high in protein and low in sugar. Did I mention it's ready to eat in less than 5 minutes? And the flavor—that's what makes it one of my favorite mug cakes yet!


  • 1 scoop(s) banana or vanilla protein powder
  • 2 tbsp oat flour
  • 2 tbsp ground flaxseed
  • 2 tbsp baking Stevia
  • ¼ tsp cinnamon
  • to taste nutmeg
  • ¼ tsp baking powder
  • ⅓ cup, mashed banana
  • 2 tbsp nonfat plain Greek yogurt
  • 3 tbsp unsweetened almond milk
  • 2 tbsp egg whites
  • ¼ tsp pure almond extract

Topping Ingredients

  • ½ tbsp natural peanut butter
  • 2 tbsp sugar-free maple syrup

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  1. Lightly spray an oversized mug with cooking spray.
  2. Whisk together dry ingredients.
  3. Mix the rest of the ingredients.
  4. Pour batter into prepared mug (batter will be slightly thick).
  5. Microwave for 2 minutes, then dump your cake onto a plate to cool.
  6. Top with melted peanut butter and sugar free syrup, if desired. Enjoy!

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