Ingredients
35 g (2 tbsp) nondairy yogurt
20 g (3 tbsp) oat flour
20 g (3 tbsp) vegan vanilla protein powder
½–1 tbsp maple syrup (to taste)
⅓ tsp baking powder
65 ml (¼ cup) milk of choice
35 g (¼ cup) blueberries (fresh or frozen)
Instructions
1. In a small bowl, combine yogurt, oat flour, protein powder, maple syrup, and baking powder.
2. Add milk gradually and stir until smooth. Fold in blueberries gently.
3. Transfer the batter into a microwave-safe mug (12 oz).
4. Microwave on high for 1–2½ minutes, checking for doneness after 1 minute.
5. Let it cool for 1 minute before serving.
6. Top with Greek yogurt or nut butter and enjoy your blueberry protein mug cake warm.
Notes
Use certified gluten-free oat flour if needed.
Replace vegan protein powder with oat flour plus vanilla extract.
Avoid whey protein — it dries out in the microwave.
Microwave times vary; adjust in 10–15 second intervals.
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Category: Fruit-Filled Mug Cakes
- Method: Microwave
- Cuisine: American