It’s been too long since I’ve been on to blog anything! I’ve been busy with Halloween festivities and the Tough Mudder I ran this past weekend up in Central Florida. I will definitely be doing one of those again, I had so much fun! I thought I was going to be dying since it’s a 12 mile course and I don’t really do distance running. But the obstacles broke up the run nicely and the mud, rain, ice and people kept it interesting.
After the race I had a pretty solid cheat weekend, including football food and beer while watching the Steelers, so now I’m trying to get back on the bandwagon :/ Who says the bandwagon can’t include comfort food though? Sometimes I just love peanut butter and jelly for dessert, it’s not too heavy but still a good sweet treat. Sadly, it’s not enough to sweeten up the Steelers losing record this year…
PB&J Mugcake
Servings: 1 • Calories: 230 • Fat: 8 g • Protein: 16 g • Carbs: 36 g • Fiber: 5 g • Sugar: 10 g • Sodium: 364 mg • Cholesterol: 0 mg
Ingredients:
- 1/8 cup quick oats
- 2 tsp PB2 (powdered peanut butter)
- 1/4 tsp baking powder
- 1 packet Splenda
- Pinch of cinnamon
- 1 tbsp peanut butter chips
- 1 egg white
- 1/2 tsp vanilla extract
- 2 large strawberries, chopped
- 1 tsp mashed strawberry with juice
Frosting Ingredients:
- 2 tbsp + 1 tsp PB2
- 1 tbsp + 1 tsp unsweetened vanilla almond milk
- 2 tsp plain non-fat Greek yogurt
- 2 packets Splenda
Directions:
- Mix all cake ingredients in a bowl. (Tip: to mash the strawberry for the juice, stick it in a glass bowl and microwave for 15 seconds, then mash it with a spoon and measure out 1 tsp.)
- Spray a microwave safe mug with non-stick cooking spray and pour cake mixture into mug.
- Microwave on high for 2 minutes and 15 seconds. Allow the cake to cool for about a minute before plating.
- Mix frosting ingredients in small bowl and top the cake with frosting. Add a little extra mashed strawberry on top if desired.
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