Breakfast Mug Cake (3 Variations)

Ingredients:

Cupcake

• 1 tbsp. milk (plant-based milk is fine)
• 0.5 tsp chia seeds
• 0.5 tsp vanilla extract
• 1 egg yolk
• Half of an overripe medium banana, mash into a puree
• 3 tbsp. white whole grain flour
• 1/4 tsp baking powder

Peanut Butter Cupcake

• 1 tbsp peanut butter
• 0.5 tsp ground cinnamon + extra for sprinkling
• Honey to drizzle

Chocolate chip muffin

• 1 tbsp dark chocolate granules
• 1 tbsp chopped walnuts + extra for sprinkling
• Orange zest for sprinkling
• Honey to drizzle

Oatmeal cake with figs

• 1 tbsp. oatmeal
• 1 tbsp chopped figs
• 0.5 tsp ground cinnamon
• Sliced ​​almonds for sprinkling
• Coconut flakes for sprinkling
• Maple syrup to drizzle

Preparation:

1. Cupcake:
   
   Combine milk, chia seeds, vanilla, egg yolk, and banana in a small (0.5-liter) jar or microwave-safe container. Add flour and baking powder and stir until the dough thickens. Refrigerate until ready to use.
2. Microwave the jar of dough on high power for 1 to 1.5 minutes.
3. Peanut Butter Cupcake:
   
   Add peanut butter and 0.5 teaspoon cinnamon to the base recipe and mix thoroughly. Once the cake comes out of the microwave, drizzle it with a little honey and sprinkle with cinnamon, if desired.
4. Chocolate chip muffin:
   
   Add chocolate chips and 1 tablespoon chopped walnuts to the base recipe. Once the cake comes out of the microwave, sprinkle it with orange zest, walnuts, and honey, if using.
5. Oatmeal cake with figs:
   
   In the basic recipe, replace the flour with rolled oats. Add figs and cinnamon. Once the cake is out of the microwave, stir in the almonds, coconut, and drizzle with maple syrup, if using (it's best to adjust the flavor after baking).