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Photo of Microwave Banana-Oat Cake with Fresh Raspberries by WW

Microwave Banana-Oat Cake with Fresh Raspberries

2
Points® value
Total Time
7 min
Prep
5 min
Cook
2 min
Serves
1
Difficulty
Easy
This whole-grain version of a mug cake offers an easy way to whip up a quick treat for one and includes far less added sugar than traditional recipes. Mashed ripe banana (the riper, the better) provides most of the sweetness, aided by just a little maple syrup. Fresh raspberries lend a sweet-tart finish and add a boost of fiber.

Ingredients

Cooking spray

2 spray(s)

Banana

½ medium, ripe

Plain fat free Greek yogurt

2 tbsp(s)

Maple syrup

¾ tsp(s)

Ground cinnamon

¼ tsp(s)

Table salt

1 pinch(es)

Egg

1 large

Uncooked quick oats

3 tbsp(s)

Raspberries

⅓ cup(s)

Instructions

  1. In a small bowl, mash the banana with a fork until smooth. Add the yogurt, maple syrup, cinnamon, salt, and egg; mix well with the fork until well combined. Stir in the oats. Spoon the mixture into a 1-cup ramekin or mug coated with cooking spray. Microwave on High until completely set and the edges of the cake begin to pull away from the sides of the dish, 1 ½ to 2 minutes. Top with the raspberries.
  2. Serving size: 1 cake

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