Protein Brownie Mug Cake! I know, I just posted another Protein sweet recipe but this one here is a whole dessert by itself!
The energy bites are good for a quick fix, but this protein brownie mug cake is perfect for a late night snack or when you need a good dessert on hand but don’t want the sugars and fats from anything else.
This mug cake is full of carbs and protein which is perfect for helping you build that muscle up! (and ladies, don’t be afraid of muscle ðŸ˜‰ its how we get those lovely curves) I personally am working on building back all my muscle I lost from pregnancy. A key part to muscle gain is a good balance of carbs and proteins.
This is a quick, one dish recipe that will curve that craving for sweets and help you stay on track. Trust me, I have recently had a super hard time with that myself and this does the trick for me!
Tips for the best mug cake:
- use a mug or ramekin as this will be going in the microwave
- grind up your oats in a food processor; The reason I chose oats instead of regular flour, is because oats give us a better source of carbs.
- unsweetened applesauce gives it the moisture; I have found that making mug cakes in the past, they come out very dry! Adding in the applesauce made it perfect for me!
- Honey gives us the perfect level of sweetness, although you can try to sub in a stevia sweetener instead.
- Mix the ingredients together until just combined, don’t want to over mix it.
Protein Brownie Mug Cake
- mug or ramiken
- 3 tbsp grounded oats I used old fashioned oats
- 2 tbsp unsweetened applesauce
- 1/2 scoop protein the one I use is listed in the notes
- 1 tbsp peanut butter
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 2 tsp hershey cocoa powder
- 2 tbsp water
- take your oats and grind them up in a food processor first
- then add the oats and all other ingredients to your mug or ramiken and mix together until combined (I mix mine with just a rubber spatula)
- put in microwave for 55 seconds
- if its still a little too runny/gooey for your taste, cook again for 10 seconds until desired consistency is reached. (although I don't recommend longer than 1 minute and 15 seconds as it will end up drying it out)
- I usedÂ THISÂ protein, I have found it to be one of the best ones for baking. Â The flavor and texture are really good, not that chalky weird after taste you get from some proteins!
- Microwave for at least 45 seconds, if you like it a little gooey and chocolatey. Â I found my magic time to be 65 seconds personally. Â Add 10 minute increments if you need yours done a little more. Â Just beware that it could potentially dry it out.
- I had made 3 at once and ended up sticking the other 2 in the fridge and ate them the next day, they still tasted good refrigerated!