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Coconut Banana Quinoa Mug Breakfast

Coconut Quinoa Mug Cake
Nathan Congleton / TODAY
Servings:
1
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(199)

Chef notes

Quinoa for breakfast? Yes, it can totally make your morning exciting. All you need is some leftover quinoa, a mug and a microwave to make this magical, gluten-free breakfast that's high in fiber and potassium. It's a perfect way to start the day!

Ingredients

  • 3 tablespoons cooked quinoa
  • 1/2 banana mashed
  • 1 egg (cold)
  • Dash vanilla extract
  • 1 tablespoon toasted sweetened coconut
  • Mini chocolate chips (optional)
  • Drizzle maple syrup

Preparation

1.

Mash the banana. Then add all ingredients to a large microwave safe mug. Mix thoroughly until batter is formed. Place in freezer for 5 minutes.

2.

Microwave for 45 seconds -- every microwave is different so watch carefully. Wait 10 seconds, then microwave again for 15 seconds.  Wait one more time and then microwave for an addition 10-15 seconds or until cake starts to expand past mug.

3.

Remove from oven and gently flip mug over onto a plate. Cake will have form. Drizzle with maple syrup and top with mini chocolate chips.