How to Make Microwave Almond-Oat Mug Cake with Blueberries
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In a microwave-safe mug, whisk oat flour, almond flour, baking powder, and salt.
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Add almond milk, applesauce, banana, and vanilla; mix until a thick batter forms.
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Gently fold in blueberries.
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Microwave on high for 1 minute 20 seconds to 1 minute 40 seconds, until just set.
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Let cool for 2 minutes before enjoying warm.
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Optional: Top with extra blueberries or a dusting of cinnamon.
Pro Tips for Perfect Microwave Almond-Oat Mug Cake with Blueberries
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of oat flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Microwave Almond-Oat Mug Cake with Blueberries?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Microwave Almond-Oat Mug Cake with Blueberries?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for oat flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.