Soft, moist, naturally sweet muffins made right in a mug — perfect for breakfast, snack, or Weight Watchers-friendly desserts 🧁✨
📝 Ingredients (Makes 4 mug muffins)
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2 ripe bananas, mashed
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1 cup rolled oats (or quick oats)
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2 eggs (or 4 egg whites for lower points)
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½ tsp cinnamon
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½ tsp baking powder
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¼ tsp vanilla extract (optional)
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Pinch of salt
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Optional add-ins: walnuts, dark chocolate chips, raisins (optional)
👩🍳 Step-by-Step Instructions
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Prepare oats:
Blend oats into coarse flour or leave whole for texture. -
Mix batter:
In a bowl, mash bananas until smooth. Whisk in eggs, cinnamon, baking powder, vanilla, and salt. Stir in oats. -
Fill mugs:
Lightly grease oven-safe mugs. Fill each mug about ¾ full. -
Bake:
Bake at 180°C (350°F) for 15–18 minutes, or microwave each mug for 90–120 seconds until set. -
Cool & serve:
Let cool 2 minutes before eating. Enjoy warm!
💡 Pro Tips
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For extra protein: Add 1 tbsp Greek yogurt.
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For crunch: Add chopped nuts or seeds.
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For extra moisture: Add 1 tbsp milk of choice.
❄️ Storage
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Refrigerate: 3 days
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Freeze: Up to 1 month
🔢 Weight Watchers Points (Approx.)
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Using eggs: 1 mug = 2 points
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Using egg whites: 1 mug = 1 point
❓Q & A
Q: Can I make this vegan?
A: Yes — use 2 flax eggs (2 tbsp flax + 6 tbsp water).
Q: Can I use air fryer?
A: Yes — bake at 170°C for 10–12 minutes.