2-Minute Blueberry Banana Mug Cake

This easy 2-Minute Blueberry Banana Mug Cake is perfect for a quick breakfast for those busy mornings! Use up those browned bananas in this single serving recipe!

I used coconut flour in this recipe so it’s gluten-free! It’s naturally sweetened by the 1/2 mashed banana and maple syrup. I added in blueberries as well. You can all in walnuts, pecans or chocolate chips! The add-ins are up to you and what you have.

Breakfast is a very important meal to me. I use to sleep in and skip breakfast during my high school days (sometimes even college). I definitely did not have the best habits back then. I’d stay up late and wake up late, which messed with the schedule a lot. Now, it’s a habit to wake up early. I love my morning movement (stretching, jogging, HIIT, whatever I feel like). After, I always shower to wake me up even more and feeling fresh. I make breakfast right after and take some time to journal, read the bible and reflect for 5-10 minutes before attacking my to-do list for the day!

Even when I have extra time in the morning, I still find myself searching for ways to cut down prep and cook time. That’s why I decided to try out this mug cake which turned out delicious!

I mixed everything in a mixing bowl and then transferred it to a ramekin to be microwaved. It can also be mixed in the same ramekin or mug. First, I added some oil spray on the bottom of the ramekin.

This mug cake was microwaved for 2 minutes on high. Depending on your microwave, it may be 1 1/2 minutes to 2 minutes. I love how the sides of this mug cake had a nice crispy edge to it!

I’ll definitely be making this recipe a lot more. I’ll be changing it up by adding other berries, chocolate chips and nuts.