These Vegan Blueberry Muffin Mug Cakes Are 100 Percent Ready To Eat In Under 5 Minutes

In case you’re feeling somewhat scared by end of the week preparing—however particularly keen on harvesting its rich, sticky prizes—you’ve gone to the ideal place. Marisa Alvarsson, better referred to her armies of adherents as Miss Marzipan, has prepared gluten-and without grain, refined sans sugar veggie lover blueberry biscuit mug cakes, which heat in only one moment and 30 seconds. “Also called muggins, these otherworldly scaled down treats can be delighted in straight from the mug only minutes after you choose that pastry is all together,” composes Alvarsson in her book, Naturally Sweet Vegan Treats, from which this is excerpted. The exclusively distributed biscuits have a delicate morsel and are studded with crunchy walnuts and sweet berries, with an exquisite toasted flavor from the buckwheat, which, in spite of its name, is completely without wheat (we guarantee!). Keep them in your back pocket for when you require a customized heated great fix!

Blueberry Muffin Mug Cakes


1 tablespoon (15 ml) softened coconut oil + some additional for lubing, partitioned

⅓ glass (40 g) buckwheat flour

½ teaspoon heating powder

⅛ teaspoon heating soft drink

Squeeze of salt

Squeeze of ground nutmeg

½ teaspoon ground cinnamon

⅓ glass (120 g) crushed ready banana (1 medium banana)

⅓ glass (80 ml) almond drain

½ teaspoon vanilla concentrate

2 tablespoons (20 g) hacked walnuts + additional for fixing whenever wanted

2 tablespoons (40 g) dried or new blueberries + additional for garnish whenever wanted


Delicately oil the inner parts of two microwave-safe mugs with a little softened coconut oil. In a medium-estimate blending dish (in a perfect world effortlessly of pouring), blend the flour, preparing powder, heating soft drink, salt, nutmeg, cinnamon, banana, drain, oil, and vanilla. Gather the walnuts and blueberries and overlap into a single unit. Empty the cake hitter into the mugs. Top with an additional sprinkle of cleaved walnuts or blueberries, whenever wanted.

Cook each mug cake in the microwave on high (900 watts) for 1 moment and 30 seconds, turning the mugs part of the way through the cooking time if your microwave doesn’t have a turntable. On the off chance that the cake isn’t cooked to your loving, pop it back in the microwave for 5 to 10 seconds.

On the off chance that you don’t have a microwave or incline toward not to utilize one, essentially use broiler safe mugs or extensive individual ramekins and prepare the cakes in a stove at 350°F (180°C) for 20 minutes.

Formula Note: To make these mug cakes without nut, discard the walnuts and supplant the almond drain with oat or coconut drain.

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