Microwave Banana-Oat Cake with Fresh Raspberries
This whole-grain version of a mug cake offers an easy way to whip up a quick treat for one and includes far less added sugar than traditional recipes. Mashed ripe banana (the riper, the better) provides most of the sweetness, aided by just a little maple syrup. Fresh raspberries lend a sweet-tart finish and add a boost of fiber.
½ medium, ripe
Plain fat free Greek yogurt
1 large egg(s)
Uncooked quick oats
- In a small bowl, mash the banana with a fork until smooth. Add the yogurt, maple syrup, cinnamon, salt, and egg; mix well with the fork until well combined. Stir in the oats. Spoon the mixture into a 1-cup ramekin or mug coated with cooking spray. Microwave on High until completely set and the edges of the cake begin to pull away from the sides of the dish, 1 ½ to 2 minutes. Top with the raspberries.
- Serving size: 1 cake