Quick, easy, and delicious, this Grain-Free Blueberry Banana Breakfast Mug Cake turned me from a mug cake hater to a full-fledged believer. Gluten-free, dairy-free, soy-free, and Paleo, to boot!
The naming of this recipe caused way more drama than need be.
I mean, what do you call a recipe that is wholly cake-like, tastes like a heavenly dessert, but has this slight pancake vibe about it and is just about as healthy as my usual bowl of morning oatmeal?
Is it fully a dessert? Can I actually get away with making this for breakfast (embarrassingly often) and not feeling bad about it in the least? The answer to both is yes. So here inlies the dilemma.
WHAT DO I CALL IT?
Is it a Blueberry/Banana Mug Cake? Sounds too much like a dessert-only thing. And you need this in your breakfast rotation.
Is it a Blueberry Banana Breakfast Mug Muffin? Or a Blueberry Banana Mug Pancake? But it’s not quite a muffin – It really is cake-like and you can’t quite hold it in your hand like a muffin. And it definitely has a little more of a cake feel to it than a pancake feel. Plus, you really should try this as a more wholesome dessert option!
So I settled on: Grain-Free Blueberry Banana Breakfast Mug Cake. Maybe not perfect, and admittedly a mouthful, but I girl can only obsess over a recipe title for so many hours. (yes, hours. I am aware of my issues).
Let’s talk about this mug cake business for a second, too. I must admit, I’ve always been a mug cake skeptic. I mean, whyyyy would I make a single serving cake – I never only have one serving of cake… go big or go home, I guess? – and make one in the microwave of all places when I have a perfectly good oven that is almost guaranteed to bake it better.
….Except that I didn’t have an oven for the last two months. TWO MONTHS, people. I guess this is what happens when you have a fancy schmancy professional series range – came with the house! – and the parts have to be special ordered. Sigh.
Desperate times called for desperate measures, and I started experimenting with making “baked” goods in the microwave – Mama’s gotta have her carby sweets 😉 – and wouldn’t you know, I am now, most certainly, a mug cake believer and a half.
I mean, here I am, with an oven again (hallelujah!!!) and still making mug cakes in the microwave.
This recipe was born when I found myself with an overabundance of blueberries – yes, that actually is a thing – and I wanted to attempt to make a baked good that used up some of the stash, but would also be healthy enough that I could share some of it with the bottomless pit that is my almost 10 month old baby boy. Two birds, one stone.
Since I’ve been trying to keep the food that I give him as organic, whole, and made with minimal ingredients as possible, I decided to go the refined-sugar free route for this treat, as well as grain-free. I’m certainly not opposed to giving him grains, but we honestly just haven’t introduced him to many yet, and I did want any “fun” allergy surprises thanks to a little mug cake.
Bonus for you if you’re following a Paleo diet – this grain-free blueberry banana breakfast mug cake checks all the Paleo boxes! (though I don’t think it’s technically Whole30 compliant, but I’m admittedly not very well versed on those rules). AND if you want to go the no sugar added route, this cake still comes out amazing. When I made one to share it with the baby, I left out the maple syrup and it was still INCREDIBLE. Just make sure your bananas are on the very ripe side of things, so they lend enough natural sweetness.
Also – busy mamas – double bonus: this is a great treat to make for your babes, and it only takes maybe 5 minutes total to whip up. HEAVEN SENT!
Moral of the story here: when life hands you cake batter but no oven (“lemons”) make grain-free blueberry banana breakfast mug cakes (“lemonade”).
Heck, just make the mug cake regardless. You won’t regret it 🙂
- 1 large ripe banana, mashed
- 1 large egg
- 2 Tablespoons almond milk
- 1 teaspoon real maple syrup
- 2 Tablespoons coconut flour
- ½ Tablespoon almond flour
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 3 Tablespoons fresh blueberries
- Thoroughly combine all wet ingredients, and then mix in dry ingredients, being sure to mix very well.
- Pour the batter into a large microwave safe mug or ramekin.
- Microwave on high for 2 ½-3 minutes.
- Dig in!
If you make this recipe, snap a pic and tag me on Instagram @grain.changer and use #grainchanger. I love to see what you make!