Chocolate Pumpkin Mugcake

I posted this recipe a few weeks ago on Instagram. I was just reminded how delicious it was when my fellow Instagramer Paula from FromFriesToFit tagged me to show me how much she loved the recipe. So, I'm posting this for my blog followers who don't follow me on instagram. The great thing about mugcakes (besides being delicious) is that they are so quick and easy to make. Feel like having cake and don't have the time to bake? Mugcake it is.

Chocolate Pumpkin Mugcake 

Ingredients: 

2 tablespoons chocolate whey protein

1 tablespoon coconut flour

2 tablespoons egg whites 

2 tablespoons canned pumpkin 

1/4 teaspoon baking powder 

Stevia to taste

Directions:

1. Blend all ingredients together (use a whisk or blend in a food processor).

2. Pour batter into a coffee mug coated with cooking spray.

3. Cook for 1 minute. If it needs more time, cook again in 10 second intervals until it's perfect. Mine took about 1:10. Microwave times vary depending on the type you have!

Kabocha Squash Mugcake with Peanut Butter Frosting

     This is hands down one of the BEST mugcakes I have ever made! Basically, heaven in my mouth. After months of hearing about kabocha squash on Instagram, I FINALLY found one at Whole Foods this week. I roasted it as soon as I got home, because I obviously had to taste it ASAP.
    I cut the squash in half and simply roasted it in the oven for about 45 minutes. When it came out, I immediately dived in- it was all it was made out to be and more! I'm seriously in love and cannot imagine continuing my life without it. Kind of like how I feel about nut butter :)
    Kabocha squash is also known as Japanese Pumpkin. Just like others have described, kabocha squash is like butternut squash, but sweeter and creamier. It has a forest green skin and a deep orange flesh, and it its texture reminds me of a butternut squash and sweet potato combined. Three ounces of kabocha squash contains about 38 calories, and 10 g of complex carbohydrates. 

I've used my squash in stir-fries, sweet wraps, and in this insanely delicious mugcake!

Here's what  kabocha squash looks like:

Kabocha Squash Mugcake with Peanut Butter Frosting

Ingredients:

1/3 cup oatmeal
2 ounces kabocha squash
2 tablespoons egg whites
2 tablespoons unsweetened almond milk
2 tablespoons Greek yogurt
1/2 teaspoon butter extract (optional)
8-10 vanilla stevia drops (or original flavor)

For the Frosting:

1 tablespoon Greek yogurt
1 tablespoon PB2
Stevia to taste

Directions:

1. Using a food processor or blender, grind oats into a flour.
2. Add remaining ingredients through the vanilla stevia drops and blend until smooth.
3. Place in a mug sprayed with cooking spray. Cook 1:15-1:30 minutes (varies depending on your microwave- just keep checking that it doesn't overcook).
4. Combine frosting ingredients in a small bowl. Add a little water if necessary.
5. Place mugcake on a plate and top with frosting.

Note: If you put the mugcake in the fridge, the frosting will harden a little- and it tastes wonderful!

Protein Mugcakes!

Who said you can't have delicious food when eating clean?! This is a perfect protein-packed snack or dessert that is SO simple to make. Just make sure you don't overcook them. Different microwaves call for different cooking times, so you'll have to cook in short increments to find the time that works best for you. Here are some great ones to get you started:

Strawberry Shortcake Mugcake
By @cocomommy

Ingredients:

2 Tablespoons egg beaters (or one egg white)
1 1/2 tablespoons coconut flour
1 tablespoon vanilla whey protein powder
1 1/2 tablespoons Greek yogurt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 packet Truvia
2 tablespoons almond milk

Directions:

1. Mix all ingredients together and pour into a mug coated with cooking spray.
2. Cook in the microwave for 40 seconds. Then, cook in increments of 10-20 seconds until done. (I did 40, then 20, then 15)
3. Top with Greek yogurt mixed with Truvia and strawberries. 

 Chocolate Cake Batter Mini Mugcake with Cinnamon "Frosting"

Ingredients:

1/2 scoop Casein (I used Chocolate Cake Batter Flavor)
1/2 tablespoon coconut flour
1/4 t baking powder
1/2 tablespoon sugar-free chocolate pudding mix
3 tablespoons egg beaters
2 tablespoons water
Truvia to taste

Directions:

1. Mix all ingredients together and pour into a mug coated with cooking spray.
2. Cook in the microwave for 40 seconds. Then, cook in increments of 10-20 seconds until done. (I did 40, then 20, then 15)
3. Top with cottage cheese mixed with Truvia and cinnamon.

This was unbelievably moist and cake-like! You can easily double the ingredients for a full-size mugcake. I made a mini version to adjust to my calorie/macros goal for the day.

 Brown Rice Protein Mugmuffin

Ingredients:

1 scoop Brown Rice Protein Powder
1/2 teaspoon coconut flour
pinch baking powder
2 tablespoons egg beaters
1/2-1 tablespoon unsweetened almond milk
1/4 teaspoon vanilla
Truvia and cinnamon to taste

Directions:

1. Mix all ingredients together and pour into a mug coated with cooking spray.
2. Cook in the microwave for 20-30 seconds

Went deliciously with my poached egg stuffed avocado (inspired by @fitmencook!)

Yea, so . . . I have a new addiction.