This is healthy enough to pass for a good breakfast, and good enough to pass for a quick dessert. Just make sure you use a mug that tapered at the bottom, and spritz it with cooking spray so the muffin slides out easily.
You can try experimenting with different flours and different types of sweeteners. Oat flour seems closest to wheat flour, and then you’re having oatmeal for breakfast, which is supposed to be healthy, right? Almond and coconut flours are more dry and papery. I use at least half oat flour.
Coconut palm sugar is better for you. Brown sugar tastes better. I usually use some of both and compromise. But, you could use all brown sugar, white sugar, or try using stevia.
Then when you get that down, try substituting applesauce for the banana and add a little cinnamon. Not as good as banana, but not bad. I’d still rather eat a donut, but that’s really not working out for me so well. Sigh!
BANANA NUT MUG MUFFIN
1/3 cup mashed banana (about 3/4 of a regular banana, 1/2 of a huge banana)
1 Tablespoon butter
2 Tablespoons sugar (I use 1 coconut palm sugar, 1 brown sugar)
1/4 tsp vanilla
1/4 tsp baking powder (use aluminum free so it won’t taste bitter)
4 Tablespoons flour (I suggest 2 coconut, 2 oat)
A few chopped nuts
Roughly mash the banana. Put it in a bowl with the butter and heat it in the microwave until the butter melts. Then mash the banana really well and stir in the rest of the ingredients. Coat a mug with cooking spray, pour in the batter, and microwave on high for two minutes. If the top of the muffin still looks wet, nuke it for another 30 seconds.
Eat it out of the mug, or dump it out and let it cool a bit. The muffin will have a really soft, moist dough, that you’ll probably have to eat with a spoon. It will firm up some as it cools down. Don’t forget the coffee!