Vegan + Paleo Banana Bread Mugcake

by Sara Lilian
Vegan + Paleo Banana Bread Mugcake



This is another recipe that recently came about as I was trying to come up with some new egg-free, paleo, muffins and simple treats. If you try this recipe, please let me know what you think!

For a single serving size I make it as listed below and microwave it for 90 seconds. Some of the images pictured show a double batch, where I doubled all of the ingredients and microwaved it for 2 minutes. Unfortunately, all of my tests done baking this recipe in a regular oven did not turn out right, so I can only recommend this recipe be made using a microwave. I know, I am not all that crazy about cooking in the microwave, but dang, it really does make perfect mugcakes!

Vegan + Paleo Banana Mugcake

Quick & Easy Vegan Paleo Banana bread made in a mug! Ready in minutes!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 person
Calories 203 kcal
Author Andrea


Banana Mug Cake Base

2 Tablespoons mashed banana see notes for other fruit options
1 Tablespoon ground flax / flax meal I like golden flax
1 Tablespoons maple syrup
2 Tablespoons almond flour
1/2 Tablespoon coconut flour
1/8 teaspoon baking soda
teeny tiny pinch sea salt
1/2 teaspoon vanilla extract optional

“Cinnamon Walnut Topping” – Optional

1/4 teaspoon cinnamon
1/2 to 1 teaspoon coconut sugar
scant teaspoon coconut oil (butter or vegan butter)
2 Tablespoons chopped walnuts (or pecans)


This recipe requires a microwave. If you try using a standard oven you are at risk for a “soggy” cake. I find it cooks perfectly in the microwave

Note: For a larger serving you can double this recipe.

In a mug or small bowl, mash banana and then mix together ingredients in the order they are listed.

Mix well, then use the back of a spoon to smooth out the batter.

Optional: mix together cinnamon walnut topping and sprinkle over top of batter.

Microwave on high for 90 seconds. (If you double the recipe, increase microwave time to 2 minutes).

Let fully cool. And enjoy. This cake is best eaten directly out of the mug.

Recipe Notes

Ground chia seed meal with also work in place of ground flax seed. I personally like this little pumpkin cake best with ground golden flax.

Sweetener Options: using a liquid sweetener like maple syrup is recommended, but if you want to use a granulated sweetener, you can try it and if it seems too dry, then try increasing the banana puree to 2 1/2 or 3 Tablespoons total.

If you find this cake too sweet, you can experiment with swapping out some of the maple syrup for extra banana puree, but because I have not tested this, I do not know the exact ratios – please feel free to play around with it.

Notes on Using other fruit purees. Okay, so a majority of the time when I tested this recipe using 2 Tablespoons of applesauce in place of mashed banana it turned out really nice – BUT a handful of times it overflowed outside of the jar, likely due to the moisture content in the applesauce. If you try this recipe using applesauce – you have been warned it might not turn out right, but then again it might! See image below for 2 mugcakes made with applesauce – 1 cooked perfectly and the other overflowed over the mug. (Both were made as “double” batches – where I doubled all of the ingredients as listed above.) Otherwise all of the test batches I made using banana cooked perfectly

Estimated nutrition info calculated using MyFitnessPal. Includes banana bread mugcake base ingredients as written – but does not include the optional cinnamon walnut topping.

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