As you probably know, mug cakes are my go-to choice for a quick snack or breakfast! I am always trying to think of new, creative flavor combinations. Here’s my latest creation: chocolate pear hazelnut mug cakes! This is a great vegan and gluten free option as well. I love how these flavors go together, so try it and I hope you love it as much as I do!
Here is the recipe:
Makes one mug cake
Ingredients
Wet:
1 large mashed banana
2 tbsp RX Bar vanilla almond butter (or almond butter and splash of vanilla)
About 1 pear, chopped
Drizzle of honey or maple syrup to sweeten if desired
Dry:
5-6 tbsp almond flour (all-purpose flour would also probably work well)
1 tsp baking powder
3-4 tbsp cocoa powder
Dash of cinnamon
Sprinkle of salt
Add ins:
Hazelnuts
Chocolate chips
Steps
Lightly oil a microwave-safe mug.
Mix the wet ingredients in a bowl.
Add in the dry ingredients. Once mixed evenly, add in hazelnuts and chocolate chips - as much as you want!
Pour the batter into the mug. Microwave for one minute. Check on it, and if it is not yet fully cooked, add another minute, stopping about every 15-20 seconds to check on the mug cake until the top is fully cooked. The inside may be a bit soft, but that’s ok and it will still taste delicious!
Let cool and top with pear slices, chocolate chips, and hazelnuts.
Thanks to RX Bar for the nut butter samples! I love this vanilla almond flavor!
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