Food & Recipes

Up Your Dessert Game With This Two-Minute Blueberry Banana Mug Cake

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When her husband was told grains, dairy, processed foods, and refined sugars were out of the question after being diagnosed with a stomach condition, Julie Fox committed to the paleo lifestyle along with him. She immediately began making nut-based snacks, like cashew butters, almond butters, and grain-free granolas to help him heal — and her treats were so delicious, she turned them into her own company: Julie’s Real. Even those who aren’t on a paleo diet love her products and recipes — like this Blueberry Banana Mug Cake, which can be cooked right in the microwave and is full of nutty goodness. A mug cake made with coconut flour, fresh blueberries, a pinch of cinnamon, and maple syrup, this two-minute dessert is a busy mom’s dream come true!

Blueberry Banana Mug Cake

(Photo Credit: Julie Fox)

Ingredients

  • 1 mashed banana
  • 2 Tbsp. coconut flour
  • Dash of cinnamon
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Julie’s Real Cinnamon Vanilla Bean Cashew Butter
  • Handful of blueberries
  • 2 Tbsp. cashew milk
  • 1 egg

Drizzle:

  • 1 Tbsp. Julie’s Real Cinnamon Vanilla Bean Cashew Butter
  • 1/4 tsp. coconut oil

Instructions

1. Mix the first seven ingredients well.

2. Add the egg to the mashed banana. Cook in microwave-safe mug in microwave for one minute and 45 sec. Heat 1 Tbsp. Julie’s Real Cashew Butter and 1/4 tsp. coconut oil for 20 seconds in a separate bowl and mix. Drizzle on top of mug cake.

3. Let cool and dig in!

This recipe was created by Julie Fox of Julie’s Real.

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