Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 25/02/2025. See terms.
Join now
Anna’s raspberry oat bran breakfast cake

Anna’s raspberry oat bran breakfast cake

8
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
1
Difficulty
Easy
Mug muffin breakfast ready in 2 minutes! WW member Anna Van Dyken's raspberry mug muffin is a delicious variation adding the sweetness of berries.

Ingredients

Fresh raspberries

45 g

Egg(s)

1 medium, lightly beaten

Oat bran

⅓ cup(s), (40g)

Ground cinnamon

¼ tsp, (pinch)

Maple syrup

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Instructions

  1. Using a fork, crush raspberries in a bowl. Add egg, oat bran, cinnamon and maple syrup and stir to combine.
  2. Spoon mixture into a 1-cup (250ml) capacity microwave-safe bowl or mug. Microwave, uncovered, on high (100%) for 1 minute 50 seconds or until cake starts to come away from the side and top is just firm. Serve with yoghurt.

You might like

You might like