Microwave Banana-Oat Cake with Fresh Raspberries
1
Points®
Temps total: 7 min • Préparation: 5 min • Cuisson: 2 min • Portions: 1 • Difficulté: Facile
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.
Ingrédients
Cooking spray
2 spray(s)
Banana
½ medium, ripe
Plain fat free Greek yogurt
2 tbsp(s)
Maple syrup
¾ tsp(s)
Ground cinnamon
¼ tsp(s)
Table salt
1 pinch(es)
Egg
1 large
Uncooked quick oats
3 tbsp(s)
Raspberries
⅓ cup(s)
Instructions
1
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.
2
Serving size: 1 cake
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