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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
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Ingredients

  • 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

Instructions

  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!

Notes

* You can also use brown sugar.

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