There are two girls that sit behind me in my one class and I’m really not sure how much they pay attention to the class because they’re always commenting on the food I bring for lunch.
Okay okay, I’m just kidding, I know they pay attention. They do comment on my lunch a lot though, which I find it a bit unusual because to me, I feel like I’m just eating normal food! I guess I’m more creative with my lunches than the average university student? In any case, last week we had a morning meeting for a group project, and their interest in my food never crossed my mind when I packed this muffin to bring with me. Well, as soon as I pulled it out it was all “oohs” and “aahs” and “what is that!?” I quickly explained what it was and the one girl frantically took notes so she could make it as soon as she got home that night. The following day she practically ran into our class waving a container at me and said “Look! I made the muffin last night and I made another one this morning! It’s SO good!” It was the cutest thing ever. I think it’s safe to say she liked it 😉
Quick and delicious, you will not be able to get enough of this simple recipe!
Depending on the size of mug, measuring cup or bowl you use to cook it in, you can end up with a variety of different shaped muffins!
This one looks seedy because the sunflower butter I used also had sesame seeds in it. Still delicious!
5-Minute Paleo Microwave Muffin
- 1 mashed banana
- 1 egg
- 2 Tbsp. peanut butter/almond butter/sunflower seed butter
- 1/2 tsp. baking soda
- Sprinkle of cinnamon/nutmeg/ginger/your desired spice (optional, however I generally always add some spice because sometimes the baking soda doesn’t mix that well and the muffin comes out with a bitter baking soda taste.)
Simply mix all ingredients in a mug, glass measuring cup or small glass/ceramic bowl and microwave on high for 5 minutes! (*Depending on the quality of your microwave, you may need less than or more than 5 minutes.)
*Don’t be alarmed if your muffin comes out a different colour than these pictures. The colour of the muffin depends on the kind of nut butter you use. Peanut butter gives a very light muffin, while almond butter and sunflower butter give a darker muffin.
The only thing I don’t like about this recipe, is that it requires the use of a microwave. I never used to care about the whole microwave/radiowave business, but the more I get into the health and wellness field, the more I feel that it’s probably not the best thing to be using. They’re just so darn convenient! Especially for this recipe! I MUST find a way to make it without a microwave!
Do you ever make muffins or cakes in-a-mug? How do you feel about microwaves?