Protein Banana Mug Bread

Sweets

Single Serving

Kelton Maloy · ★★★★★

PREP 0 min · COOK 0 min · SERVES 1

1 SERV

EASY

0 min

1/4 cup mashed ripe banana (about half a medium banana)

1 large egg

1/4 cup vanilla whey isolate (approximately 1 scoop)

2 tbsp almond flour

2 tsp maple syrup

2 tbsp raw pecans, roughly chopped (divided: 1 1/2 tbsp in batter, 1/2 tbsp on top)

1/4 tsp baking powder

1/4 tsp cinnamon

1/8 tsp salt

1 small pinch Sea Salt finishing flakes (on top)

Mash banana thoroughly in a large microwave-safe mug until no large chunks remain.

Add egg and maple syrup. Whisk together with a fork until fully combined.

Add whey isolate, almond flour, baking powder, cinnamon, and salt. Mix until a smooth batter forms with no dry pockets.

Fold in 10g of the chopped pecans.

Microwave on high for 60 to 75 seconds. Check at 60 seconds. Center should be just set, not dry. Pull it early. It continues cooking as it cools.

Top immediately with remaining 5g pecans and a pinch of finishing salt.

Eat straight from the mug or invert onto a plate.

Macros

Calories: 400 | Protein: 36g | Carbs: 27g | Fat: 12g

Macros

400

Calories

Per serving · approximate values