Pumpkin Pie Banana Mug Bread
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Kelton Maloy · ★★★★★
Pumpkin Pie Banana Mug Bread
PREP 3 min · COOK 90 sec · SERVES 1
1 SERV
EASY
3 min
90 sec
Ingredients
0 of 14 gathered
Bread
3 tbsp oat flour
1/2 scoop vanilla protein powder
1/4 tsp baking powder
1/2 tsp pumpkin pie spice
Pinch of salt
2 tbsp mashed ripe banana
2 tbsp pumpkin purée
2 tbsp plain Greek yogurt
1 tbsp milk
1 tsp maple syrup
1 tsp melted butter
Spiced maple icing
2 tbsp plain Greek yogurt
1/2 tsp maple syrup
Pinch of pumpkin pie spice
Method
1
Mix the bread ingredients in a wide microwave safe mug until no dry pockets remain.
2
Microwave for 75 seconds, then cook in 10 second bursts until the surface is set and a spoon pressed into the center finds soft bread rather than liquid batter. Rest for 1 minute.
3
Mix the icing ingredients and drizzle over the warm bread.
Macros
255
Calories
21g
Protein
6g
Fat
30g
Carbs
Per serving · approximate values
Questions People Ask
Can I use another protein powder?
Yes. Protein powders absorb liquid differently. Add milk one teaspoon at a time if the batter is stiff and stop cooking as soon as no liquid batter remains.
How do I know when it is done?
Use the visual cue in the directions. Mug width and microwave power change the time, so cook in short bursts after the first check.
Storage
Best eaten fresh. If needed, cover and refrigerate the cake for up to 1 day. Warm briefly and add the icing after reheating.