Protein Banana Mug Bread
Ingredients
- 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: 1.5 tbsp in batter, 0.5 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)
Instructions
- 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 Salt finishing flakes.
- Eat straight from the mug or invert onto a plate.
- Macros:
- Calories: 400 | Protein: 36g | Carbs: 27g | Fat: 12g
Nutrition
Calories: 400kcalProtein: 36g
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