Microwave Mug Banana Muffin
The pecans give this banana muffin a great crunch on the top. The chocolate is optional, but it’s a perfect addition and makes this muffin perfect for a scoop of ice cream. This mug muffin may be the midnight snack we’ve all been craving! Or you can top it with a dollop of yogurt in the morning.
Ingredients
- 1/4 cup (60g) mashed ripe banana
- 1 Tbsp veg oil
- 1 yolk
- 2 Tbsp brown sugar
- 1/4 tsp cinnamon
- Pinch salt
- 1/4 tsp baking powder
- 1/2 cup (60g) all-purpose flour
- 2 Tbsp chocolate chips optional
Topping
- 2 tsp butter at room temperature
- 1 Tbsp brown sugar
- 1 Tbsp all-purpose flour
- Pinch salt
- 1/4 cup pecans
Instructions
- Lightly grease two 8oz mugs with butter.
- In a medium-sized bowl, whisk together the banana, oil, yolk, sugar, cinnamon, salt, and baking powder. Use a rubber spatula to fold the flour and chocolate chips into the banana mixture just until combined. Scoop the batter into the prepared mugs.
Topping
- In a small bowl, using your fingers or a spoon combine the butter, brown sugar, flour, salt, and pecans until clumpy. Scatter the topping over the muffin batter.
- Microwave the mugs one at a time for about 1 minute. Each microwave is different so the timing may take a few seconds more or less. Serve immediately with or without ice cream.
Prepare Ahead
- You can fill the mugs with the batter and refrigerate them for up to 48 hours, until ready to microwave.