Blueberry Mugcake

Breakfast in 3 minutes? Yes please.

Vegan, gluten free (if need be), easy.

Kid friendly and super yum.

Blueberry Mugcake

 

Author:

Claire

Serves: 1

Prep time: 1 min

Cook time: 2 mins

Total time: 3 mins

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Ingredients

• 3 tablespoons plain flour (gf if required)
• 1 teaspoon coconut sugar
• ¼ teaspoon baking powder
• 3 tablespoons milk (whatever floats your boat!)
• 1 tablespoon melted coconut oil
• ¼ cup blueberries, frozen or fresh
• 1 tablespoon oats or quinoa flakes
• ¼ teaspoon coconut sugar
• ¼ teaspoon coconut oil

Instructions

1. In a microwave safe cup mix flour, sugar and baking powder.
2. Add in milk and coconut oil, stir to combine.
3. Top with berries.
4. In a seperate bowl mix the oats/quinoa and remaining sugar and oil to crumble, place mix on top of berries.
5. Cook for 90 secs on high in your micro, leave to cool a minute sonfjngers don’t get burnt!

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