It’s been a little while since I’ve posted a mug cake so I figured why not today? I wanted to switch up my post-workout snack anyways and this has enough protein to do the job. Oh yeah, and it’s delicious and only rings in at 155 calories! When I went on that extract buying spree a while back, I picked up some caramel extract…and apples and caramel together? Sold.
Now, you’ll have to hold your judgement while I explain my relationship with caramel…I like the flavor of it. I really do. But I don’t like the real thing. I like it in liquid form in my coffee or cappuccino, I like it stuffed in between lots of chocolate and maybe even drizzled on top of popcorn. But a hunk of caramel? No thanks. I don’t want to look like a dog eating peanut butter and then spend the next 7 hours picking it out of my teeth. Sorry for the real talk.
Caramel Apple Protein Mug Cake
Ingredients
- 2 tbsp quick oats
- 2 tsp Jay Robb's vanilla whey protein
- 1 packet Truvia
- 1/4 tsp apple pie spice
- 1/4 tsp baking powder
- 2 tbsp unsweetened applesauce
- 1 egg white
- 1 tbsp diced apple skin removed
- 1/4 tsp vanilla extract
- 1/8 tsp caramel extract
Topping Ingredients:
- 2 tbsp non-fat vanilla Greek yogurt (I used Stonyfield Organic)
- 2 tsp Jay Robb's vanilla whey protein
- 1/4 tsp caramel extract
- Optional: Diced apple and cinnamon
Instructions
- Combine all cake ingredients in a small bowl. Combine all frosting ingredients in another small bowl and set aside.
- Spray a microwave safe mug with non-stick cooking spray. Add cake mixture and microwave on high for 2 minutes and 15 seconds.
- Allow cake to cool for at least a minute before frosting. Serve immediately.
