clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

two minute banana muffin

  • Author: Amanda @ Running with Spoons
  • Prep Time: 5 mins
  • Cook Time: 2 mins
  • Total Time: 7 minutes
  • Yield: 1 serving 1x


  • 2 Tbsp (14 g) oat flour, gluten-free if needed
  • 2 Tbsp (14 g) almond flour
  • 2 tsp (8 g) coconut palm sugar*
  • 1/2 tsp baking powder
  • dash of cinnamon
  • 1/2 medium-sized ripe banana, mashed (50 g or 1/4 cup)
  • 1 Tbsp (15 ml) unsweetened vanilla almond milk
  • optional: a sprinkle of cinnamon and sugar on top


  1. Add the oat flour, almond flour, sugar, and baking powder to a small bowl, mixing until well combined.
  2. Add the mashed banana and almond milk to the flour mixing, stirring well to ensure that everything is fully incorporated and a smooth batter forms. Ideally, you want to mix until the sugar granules have dissolved. Transfer the batter to an 8 oz. ramekin or a small microwave safe mug.
  3. Microwave on high for 2 minutes. If the muffin has not set by then, continue to microwave in 30 sec intervals until desired consistency is reached.
  4. Carefully remove from the microwave (ramekin will be hot!), grab a spoon, and enjoy!


* You can also use brown sugar.

Keywords: banana bread, banana, mug cake, healthy, vegan, recipe, gluten-free, snack, dessert