Microwave Breakfast Cake

Microwave cakes are becoming such a popular trend these days! I think it's a convenient alternative to baking an entire cake, especially during the summer when you don't want to turn the oven on or when you really just want an individual portion of cake. I figured I would try a little something different with this microwave cake recipe and take a more breakfast approach, instead of the standard chocolate-mug cake! This is a nutritient-packed, vegan breakfast or snack cake that will definitely keep you full until lunch thanks to the whole grains, fiber, and healthy fats. It is quick to make and easily portable, so you can eat it on the way to work or school or have it on hand for a healthy snack. 

Ingredients:

1/4 cup whole wheat flour

1 Tbsp. uncooked oat bran

1 Tbsp. flax or chai seeds (optional)

1 tsp. cinnamon
2 tsp. brown sugar (optional)

1/2 tsp. baking powder

1/4 tsp. salt

1 Tbsp. ground flax + 1/3 cup warm water - This is called a "flax egg" and it is a vegan substitute in baking for an actual egg. Feel free to use a real egg if you'd prefer.

1/2 banana, mashed

2 Tbsp. almond, soy, or dairy milk

1 tsp. vanilla extract

Directions:

Mix the ground flax with the warm water and allow it to sit for 5 minutes so it can thicken. In a small bowl, stir together the flour, oat bran, flax/chai seeds, cinnamon, sugar, baking powder, and salt. Add in the flax egg, mashed banana, milk, and vanilla. Stir until combined.

Before the microwave (top) and after the microwave (bottom)!

Grease a shallow bowl or ramekin with non-stick cooking spray or margarine. Microwave for 4-5 minutes. Top with nut butter, maple syrup, honey, yogurt, fresh fruit, or whatever else you would like. I topped mine with the other 1/2 of the mashed banana and a sprinkle of cinnamon