Vegan, gluten-free, and extremely easy chocolate chip banana bread mug cake. Simple ingredients, quick to make, and oh so delicious.
I have a major sweet tooth, so if there is a chocolatey and easy recipe for me to make out there I’m all over it. I used to make double chocolate mug cakes using the pre-made mix from the grocery store and would add a huge scoop of chocolate ice cream on top. So nostalgic and so good. However, this mug cake…not gonna lie, tastes much better and is better for you!
This chocolate chip banana bread mug cake takes less than 10 minutes to make, is extremely simple, and healthier than your average dessert.
Sweetened with maple syrup to make it refined sugar-free and coconut flour as a gluten-free alternative!
This Chocolate Chip Banana Bread Mug Cake is…
- Refined sugar-free
- Oh so delicious!
Vegan, gluten-free, and extremely easy chocolate chip banana bread mug cake.
- 3 tbsp mashed, ripe banana
- 1 tbsp melted coconut oil
- 1 tbsp non-dairy milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of ground nutmeg
- ¼ tsp salt
- 2 tbsp dark chocolate chunks (or to your preference)
In a small bowl, whisk together mashed banana, oil, milk, maple syrup, and vanilla until combined. Add in flour, baking powder, cinnamon, nutmeg, and salt. Stir until a slightly thick batter forms. Fold in chocolate chips.
Pour batter into an 8 oz. mug. (Optional) add a few extra chocolate chunks on top. Microwave on high for 1 minute 30 seconds. Enjoy!
BEST coconut flour mug cake I’ve ever made – now my go to 🙂
Hi Kerri, so happy to hear that! 🙂