1/4cup28-30 grams chocolate protein powder* (If your protein powder is gluten-free, your mug cake will be gluten-free.)
1small extra ripe bananamashed*** (1/2 cup unsweetened applesauce works too)
1/4teaspoonbaking powder
1pinchsea salt
3tablespoonsliquid egg whitesegg whites from 1 large egg
Instructions
Spray a (microwavable) mug or small bowl with nonstick cooking spray.
Combine all ingredients in mug and microwave for 30 seconds, stir and microwave for 1 minute, stir around batter again and microwave once more for 30 seconds. If cake still appears wet, microwave for about 15-30 more seconds.
Enjoy straight from your mug or transfer to a small plate and top with fresh fruit, Greek yogurt, whipped topping**** and/or almond butter.
Notes
*This is the serving size (1 scoop) of most brands of protein powder. I used 1/4 cup vegan chocolate Shakeology. **Nutritional information will vary some, depending on brand of protein powder used. ***I also tried substituting the mashed banana for 1/2 cup unsweetened applesauce. It worked really well, but was less sweet. If you're not much of a banana fan, the applesauce is a tasty option, but I preferred the banana. ****I love tru whip topping. A great alternative to Cool Whip. You can find it at Walmart and Kroger.