Chocolate Fudge Mug Cake

   
   This recipe may shock some of you, but I don't always eat junk! I know, you can't believe it! Well, it's true, and this recipe is one I will go to when during the week (when I try to eat better) I just need a little something that really feels like a treat.

   This thing is gluten free, paleo friendly, and really good! The banana taste is not too overpowering (in case you're not into banana), and the texture of this mug cake is a moist and fudgy (p.s., fudgy is not a real word!) : )  .   
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Chocolate Fudge Mug Cake

Ingredients:

• 1 small very ripe banana
• 1 1/2 Tbsp almond butter (or any nut butter)
• 1 egg
• 2 Heaping tbsp cocoa powder
• 2 teaspoons honey or maple syrup- Optional (The more ripe the banana you use, the less you will need anything to sweeten it with) I have never used any sweetener in this, and it tastes lovely.
• 1 tbsp of anything else you want to mix in like nuts, dried fruit, or some other third thing (sorry, SpongeBob Square Pants joke)-the ad-ins and joke are optional  ;) 

Method:

1. In a small bowl, and using a fork, squish up the banana
2. Mix in the nut butter, egg, cocoa powder, and sweetener (if you are using any), and mix until it is evenly combined
3. Stir in any extras if you are using any
4. Pour batter into a large micro-wave safe mug, bowl, or ramekin (the texture changes slightly using different dishes, but all are yummy!) Be sure to only fill your mug 2/3rds full because this cake rises while cooking.
5. Micro-wave on high for 2-2 1/2 minutes (depending on your micro-wave).
6. Remove from micro-wave (carefully, the mug will be hot!), and eat hot, warm, or cold! The banana-e taste does get stronger as it cools, fyi. 

 
    I just want to say that I thought March only had 30 days for some reason, so I thought today was April 1st (April Fools Day). So when I looked at my calendar and saw today was March 31st, well....my own brain played an early April Fool's joke on me. Sheesh. Happy NOT April Fools Day! :) 
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