Peanut Butter Molten Lava Mug Cake (Dairy-Free, Egg-Free)

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It is okay to change your goals if they no longer serve you. You aren’t letting anyone down. You aren’t a failure. You definitely CAN do things right. You aren’t any less of a human. Just because you no longer align with the IDEA of who you thought you were going to be does NOT mean you have the right to think lesser of yourself.
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You are human. A human that changes, adapts and grows.
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Don’t you think your goals should too??
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Food for thought. Or just thoughts with some food. Peanut Butter Molten Lava Mug Cake to be exact. This beauty is officially on the blog… an entire week after my goal but that’s okay because I’m human.

Further Food Nutritionist Commentary:

Not only does peanut butter and chocolate collagen taste great together, they also have a number of health benefits. Peanut butter is high in fiber, monounsaturated fat, iron. Fiber aids in digestion, monounsaturated fat improves heart health and iron helps blood circulation. Further Food's Chocolate Collagen is high in good quality protein to help build healthy muscles from the collagen peptides, antioxidants to help fight damage from free radicals from the cocoa powder and immune-boosting benefits from Reishi Mushrooms.

By Camryn Goldstein

Peanut Butter Molten Lava Mug Cake (Dairy-Free, Egg-Free)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Servings: 4

Ingredients

5 tablespoons flour
1 tablespoon coconut flour *only use if using almond flour
1 tablespoon coconut oil *melted – see above notes!
3-4 tbsp almond milk
1 serving Further Food Chocolate Collagen Peptides
2 teaspoons unsweetened cocoa powder *or just another scoop of chocolate collagen
1/2-1 tablespoon Coconut Sugar use more for a sweeter mug cake!
1/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons peanut butter *or any nut butter
1 tablespoon dairy-free mini chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Spray a small ramekin (6oz max) with cooking spray and set aside.
  2. Mix together all the ingredients except for the peanut butter and chocolate chips.
  3. Add 1/3 of the batter into the bottom of your greased ramekin.
  4. Drop a dollop of peanut butter in the center of the batter before pouring the remainder of the batter over top.
  5. Sprinkle on the mini chocolate chips.
  6. Bake the mug cake for 15-17 minutes. Let cook for 10 minutes before eating!
Preheat your oven to 350 degrees F. Spray a small ramekin (6oz max) with cooking spray and set aside. Mix together all the ingredients except for the peanut butter and chocolate chips. Add 1/3 of the batter into the bottom of your greased ramekin. Drop a dollop of peanut butter in the center of the batter before pouring the remainder of the batter over top. Sprinkle on the mini chocolate chips. Bake the mug cake for 15-17 minutes. Let cook for 10 minutes before eating!

Nutrition Information

Per Serving: Calories: 161; Total Fat: 9 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 1 mg; Sodium: 232 mg; Potassium: 80 mg; Carbohydrate: 16 g; Fiber: 2 g; Sugar: 5 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 5%; Calcium: 18%

Our Chocolate Collagen Peptides are a smarter way to indulge! Learn more here.

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