Quick, easy, and campfire-free, this single-serve treat is the perfect way to enjoy the delicious flavors of summer in a soft and doughy muffin-like form.
2tablespoonsgraham cracker crumbs, divided, use gluten free as needed
1teaspooncoconut palm sugar**
1/2teaspoonbaking powder
1/8teaspoonsalt
¼cupunsweetened vanilla almond, cashew or coconut milk
1egg,beaten
1/2teaspoon vanilla extract
1/2 to 1tablespoonchopped chocolate chunks or chocolate chips
1large marshmallow, quartered
Instructions
Spray a microwave-safe mug or small bowl with cooking spray; set aside. Place flour, 1 tablespoon graham cracker crumbs, sugar or sweetener, baking powder, salt, milk, egg and vanilla in a small mixing bowl and stir until well combined. Pour batter into the prepared the bowl/mug.
Add milk, stirring until no clumps remain before adding in your egg. Use a fork or whisk to gently beat the egg into the batter, making sure that it is fully incorporated. Sprinkle with chocolate chunks, marshmallow and additional graham cracker crumbs.
Microwave on high for about 2 minutes, depending on microwave strength and depth of mug.
Remove from microwave, grab a spoon and enjoy! If desired top cake with additional chocolate and a sprinkle of of graham cracker crumbs.
Notes
*Alternatively 3 tablespoons oat or almond flour will work.**Brown sugar will work or feel free to substitute with baking stevia or 2 stevia packets. I used one packet stevia and it was plenty sweet.