Mugs Not Drugs
By the time you read this post, I’ll probably be clutching my coffee for dear life, trying to stay awake in my second week of early morning Chemistry lectures, and day-dreaming of Banana Maple Mug Cakes.
I’m writing this Tuesday evening after a yet another marathon study session, post-class. Eking out a blog entry is the last thing I want to do right now as the bed beckons, but I won’t let you guys down. Plus… I have a very tasty treat to share.
As I attempted to stay awake this evening while trying to memorize a bajillion polyatomic ions and their charges, I contemplated what would give me a nice pick-me-up.
In college, I probably would have slammed a latte. Then if I was still wide awake when I was done, I could always hit the bar with my friends (2 for Tuesday, right?!). At least it was better than popping those little blue pills making the rounds in the dorm. Maybe.
Now a days though, I know better. If I drink any caffeine after about 3 p.m., I’ll be up all night. Not good for brains or beauty.
So instead of finding my stamina through stimulants, I found it in a sweet treat.
This Banana Maple Mug Cake is so quick and easy to make and it doesn’t have a ton of sugar to keep you wired all night. Just enough sweetness to keep you alert for doing Chemistry (blah) or watching chemistry (The Bachelor, Juan Pablo, swoon).
Banana Maple Mug Cake
1/4 C. Almond Flour
1/2 Mashed Banana
1/2 tsp. Maple Extract (can sub vanilla)
1/2 tsp. Baking Powder
Peanut Butter or PB2 for topping (optional)
1. Mix everything together in a bowl.
2. Spray a mug with cooking spray and pour in mixture. Microwave for about 2 1/2 minutes.
4. Top with your favorite fixings. I used sliced bananas, chia seeds, and PB2.
Total Calories: 290 (w/o topping)
It tastes just like banana bread..mmmm.
Happy Wednesday! #MugsNotDrugs