My goal is always to eat clean, but sometimes I cannot fight the urge to indulge on a perfectly warm and sweet dessert. Mug cakes are great because you are making a single serving of cake and you can completely control how much sugar and fat go in it. No need to cook from a box! With peach and cinnamon as the main flavors, I call this delicious dessert the Peach Cobbler Inspired mug cake. Since there was no need for egg, and I used coconut milk, it happens to also be vegan! Share with others and please let me know if you give this a try!
Many have gathered the notion that if a food is low calorie, it is healthy and if there are a lot of calories– it is not. It really is not this simple. We need a balance of vitamins, minerals, fat, protein, and of course the right amount of calories. The best foods tend to be really dense in nutrients, but also low in calories. Kale is a good example of this, but I didn’t use any kale in this recipe. 🙂 You will simply buy a good quality blueberry muffin mix (to me this means one that doesn’t use cheap ingredients like animal shortening) and follow the instructions, but with my additions and replacements. You will need:
Quality blueberry muffin mix
1/2 cup Greek yogurt
1 tbsp lemon zest
Coconut milk (replace water in recipe)
Flavorless oil (I used grapeseed)
3 tbsp flaxseed meal
1 egg (other 2 eggs replaced with flax)
In a separate bowl, add 3 tablespoons of ground flaxseed meal with 8 to 9 tablespoons of warm water. Let sit for 5 minutes and you will see it take on a gel like texture. Mix all ingredients until flour lumps are nearly gone. Bake according to instructions, but note it may take 5 to 7 minutes longer to bake! Watch this quick 2 minute video to see how it comes together!