I wish I could claim ownership of this ingenious idea, but – alas – the credit goes to Jaime of Prudent Baby. Her Cup of Coffee Cake caught my attention a few months back, and I finally got around to making my own version.

I used my usual substitutions (applesauce for butter, whole wheat pastry flour for all-purpose, etc.) and was very pleased with the resulting coffee[cup]cake.

Here’s what you do (scroll down for full recipe):

1. Grab an oven-safe coffee cup and stir together some applesauce and a bit of unrefined sugar in the bottom.

2. Whisk in an egg white, some yogurt, vanilla extract, whole wheat pasty flour, and baking powder.

3. Top coffee cake batter with a crumbly mixture of whole wheat pastry flour, canola oil, brown sugar, and cinnamon.

4. Bake until puffed and cooked through.

5. Dig in!

Soft vanilla cake topped with a cinnamony crumble portioned out into a single serving… so you can have coffee cake whenever you want!

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar
• 1/8 teaspoon baking powder
• A pinch of salt
• 2 tablespoons brewed coffee, cooled
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract

• 1/2 cup powdered sugar
• 1-2 tablespoons brewed coffee, cooled

Instructions

Prepare Your Mug

Choose a microwave-safe coffee mug for this recipe. It should be able to hold at least 10 ounces. Lightly grease the inside of the mug with a touch of oil or cooking spray.

Mix the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. Make sure the ingredients are well combined.

Combine the Wet Ingredients

In another bowl, mix the brewed coffee, vegetable oil, and vanilla extract until well incorporated.

Mix It All Together

Pour the wet ingredients into the bowl with the dry ingredients. Stir until you have a smooth batter. Ensure there are no lumps, but be careful not to overmix.

Microwave Magic

Pour the batter into your prepared coffee mug. Microwave on high for about 1 minute and 30 seconds to 2 minutes. The exact time may vary depending on your microwave’s wattage, so keep a close eye on it. The cake should rise and become firm.

Prepare the Coffee Glaze

While the cupcake is cooling, prepare the coffee glaze. In a small bowl, whisk together the powdered sugar and 1-2 tablespoons of brewed coffee until you have a smooth, pourable glaze. Adjust the coffee amount to achieve your desired consistency.

Glaze the Cupcake

Once the cupcake has cooled slightly, drizzle the coffee glaze over the top. Be generous if you love that coffee kick! Allow the glaze to set for a minute or two.

Enjoy Your Coffee Cupcake

Grab a fork or spoon and dig into your delightful single-serving coffee cupcake. The combination of the coffee-infused cake and sweet coffee glaze will have your taste buds dancing with joy.

This Single-Serving Coffee Cupcake is perfect for those moments when you want a little indulgence without making a full batch of cupcakes. It’s also great for impressing guests with a unique dessert idea. So, brew that cup of coffee and treat yourself to this heavenly single-serving delight!

Estimated Nutrition Per Serving

• Calories: 220 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 80mg
• Total Carbohydrates: 38g
• Dietary Fiber: 0g
• Sugars: 27g
• Protein: 1g

Updated photos and an updated recipe for today’s throwback!

The revised recipe is admittedly a little less healthy than my original, but it is a lot tastier thanks to the addition of coconut oil and double the crumb topping.

I subbed out half of the applesauce for coconut oil, and just added a bit more Greek yogurt to fill in the gap. I also decided to double up on the crumble topping ingredients because, let’s be honest, that’s the best part of a coffee cake, right?!

What remains the same is a soft, spongy, & lightly-sweetened whole wheat “cake” baked in a coffee cup and worthy of a special breakfast-for-one. I have not tried using the microwave for this recipe, but of course it would work; just be cautioned that the resulting texture might be less light & fluffy.

Half of the appeal of this recipe (for me, at least) is eating the cake out of a coffee cup, but you could certainly run a butter knife around the edges once cooled and wrap the cake in foil or paper towel to eat on the go.

Throwback Thursdays: Single-Serving Coffee[cup]cake

by Lauren Zembron

Ingredients

• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon baking powder
• A pinch of salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk
• 1/2 teaspoon instant coffee granules (adjust to your preferred strength)
• 1/4 teaspoon vanilla extract
• Whipped cream (optional, for topping)
• Chocolate shavings (optional, for garnish)

Instructions

1. Prep Your Mug

Start by choosing your favorite microwave-safe coffee mug. Make sure it’s a standard-sized mug, not too large or too small, to ensure the perfect cupcake texture.

2. Mix the Dry Ingredients

In your chosen mug, whisk together the all-purpose flour, granulated sugar, baking powder, and a pinch of salt. This forms the base of your cupcake.

3. Add the Wet Ingredients

Pour in the melted unsalted butter, milk, instant coffee granules, and vanilla extract. Stir everything together until the batter is smooth and well combined.

4. Microwave It

Place your mug in the microwave and cook on high for approximately 1 minute and 15 seconds. Cooking times may vary depending on your microwave’s wattage, so keep an eye on it. The cupcake should rise and set but remain moist.

5. Cool and Garnish

Carefully remove the mug from the microwave (it will be hot!) and let it cool for a minute or two. Top your single-serving coffee cupcake with a dollop of whipped cream and a sprinkle of chocolate shavings for that extra touch of indulgence.

6. Enjoy Your Throwback Treat

Grab a spoon and savor every bite of this warm, comforting coffee-flavored cupcake. Pair it with your favorite coffee or tea for the ultimate throwback experience.

Tips and Variations

Feel free to customize your single-serving coffee cupcake by adding a few chocolate chips, chopped nuts, or a drizzle of caramel sauce before microwaving.

For a stronger coffee flavor, adjust the amount of instant coffee granules to your liking.

If you’re feeling adventurous, experiment with different extracts like almond or hazelnut for a unique twist.

There you have it – a simple yet scrumptious Single-Serving Coffee Cupcake that’s perfect for a quick treat on Throwback Thursdays or any day you’re in need of a cozy, homemade dessert. Enjoy the nostalgia and savor the flavors of this delightful dessert straight from your microwave!

Estimated Nutrition Per Serving

• Calories: 230 calories
• Protein: 2 grams
• Carbohydrates: 27 grams
• Dietary Fiber: 0.5 grams
• Sugars: 15 grams
• Fat: 13 grams
• Saturated Fat: 8 grams
• Cholesterol: 35 milligrams
• Sodium: 150 milligrams
• Caffeine: 20 milligrams

Look no further for a paleo banana bread that tastes every bit as good as – if not even better than –  its classic counterpart. This loaf is moist, chewy, flavorful, and healthy… and it’s speckled with shredded coconut; an addition that makes it just that much more delicious.

I’m relatively new to baking with gluten- and grain-free flours, so I used SlimPalate’s banana bread recipe as my inspiration.

One of the keys to any banana bread recipe, (paleo, vegan, or classic), is to use overripe bananas. I’m talking black-skinned bananas. The ‘nanas photographed throughout this post are – in my opinion – NOT ripe enough to be ready for inclusion in banana bread. The longer bananas are left to ripen, the sweeter and softer they get.

Using very ripe bananas allows you to go easy on the added sweetener, which in this case is honey. Most classic banana bread recipes call for a cup of refined white sugar. A CUP. And this is supposed to be a breakfast food?!

Not to fear; this recipe calls for a meager 1/4 cup of honey, so your blood sugar won’t spike after enjoying a slice or two with your morning cup of java or tea.

If shredded coconut isn’t your thing, no problemo. Swap in an equal amount of dark chocolate chips, cacao nibs, walnuts, pecans, or dried cranberries. If you’re feeling extra indulgent, add in a few of the previously listed ingredients.

Or, just keep the banana bread simple and omit any add-ins. It’ll still be the BEST paleo banana bread you will ever make.

Ingredients

• 3 ripe bananas, mashed
• 3 large eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey or maple syrup (for sweetness)
• 1 teaspoon vanilla extract
• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/2 cup chopped walnuts or dark chocolate chips (optional)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Mix well until all the wet ingredients are fully combined.

Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, coconut flour, baking soda, salt, and ground cinnamon (if using).

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. Be sure not to overmix.

Add Optional Ingredients

If you want to add some extra flavor and texture, fold in the chopped walnuts or dark chocolate chips into the batter.

Bake

Pour the batter into the prepared loaf pan, spreading it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Allow the Paleo Banana Bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy!

Tips

Use ripe bananas with brown spots for the best natural sweetness.

Adjust the sweetness level by adding more or less honey or maple syrup to your taste.

Feel free to customize with your favorite mix-ins, like chopped nuts, dried fruit, or shredded coconut.

This Paleo Banana Bread recipe is the perfect way to satisfy your sweet tooth while staying true to your health-conscious goals. It’s a gluten-free, grain-free, and refined sugar-free option that doesn’t compromise on flavor. Enjoy a slice for breakfast or as a snack, and savor the goodness of ripe bananas in every bite. Give it a try, and you won’t be disappointed!

Estimated Nutrition Per Serving

• Calories: 190
• Total Fat: 12g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 47mg
• Sodium: 215mg
• Total Carbohydrates: 16g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 5g

I have your weekend breakfast right here.

Nothing too time-consuming or labor-intensive, just a stack of fluffy almond-spiked buttermilk pancakes stuffed with fresh strawberries and topped with a simple homemade strawberry syrup.

Sounds good, right?

It is.

Despite – actually, in spite of – the dreary weather we’ve been having, this springtime breakfast is the perfect meal to wake up to. The pancakes are filling and decadent-tasting, but light enough to keep you from wanting to go back to bed after eating breakfast.

If you’re contemplating tossing some chocolate chips into the batter and/or drizzling some melted peanut butter over the top of the pancake stack, I like the way you think ;).

Happy weekend!

Strawberry Almond Pancakes for One

Please note that the yield can vary slightly based on the size of your pancakes and how thick you pour the batter. Adjust accordingly to your preference.

Ingredients

• 1/2 cup whole wheat pastry flour
• 1 1/2 tsp unrefined granulated sugar (such as evaporated cane juice)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• tiny pinch of salt
• 1 egg white, preferably organic
• 1/2 cup well-shaken low fat buttermilk, preferably organic
• 1/4 tsp almond extract
• 3/4 cup chopped hulled fresh strawberries, preferably organic, divided use
• 2 Tbsp toasted sliced almonds
• 1/2 tsp vegetable oil or butter
• 1 Tbsp pure maple syrup, preferably Grade B

Instructions

Preheat Your Griddle or Pan

Start by preheating a non-stick griddle or a skillet over medium-low heat. You want it to be hot but not too hot that your pancakes burn.

Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Mix the Dry Ingredients

In another bowl, combine the buttermilk, vanilla extract, and egg. Whisk them together until well combined.

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Fold in Strawberries and Almonds

Gently fold in the sliced strawberries and sliced almonds into the pancake batter. This adds a delightful fruity and nutty flavor.

Cook the Pancakes

Add a small amount of butter or cooking spray to the griddle or skillet to prevent sticking. Pour a ladleful of the pancake batter onto the hot surface for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set (usually about 2-3 minutes).

Flip and Cook

Carefully flip each pancake and cook for an additional 2-3 minutes on the other side until they are golden brown and cooked through.

Serve Warm

Once your pancakes are done, transfer them to a plate. Top with fresh strawberry slices, a sprinkle of sliced almonds, and a generous drizzle of maple syrup.

Nutritional Information

• Calories: 483.0 calories

• Fat: 10.5 grams

• Saturated Fat: 2.3 grams

• Fiber: 12.3 grams

• Sugars: 30.9 grams

• Protein: 17.3 grams