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Vegan Mug Cake with Pineapple and Mint

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"Most mug cakes are made with chocolate - this tropical vegan mug cake version is made with fresh pineapple, banana, coconut cream, and mint. No chocolate in sight! Just the way I like it."
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Ingredients

13 m servings 196 cals
Original recipe yields 2 servings (2 mug cakes)

Directions

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  1. Combine pineapple, banana, cream of coconut, rolled oats, quick-cooking oats, baking powder, mint, chia seeds, and poppy seeds in a blender; blend until smooth. Pour into 2 mugs.
  2. Microwave at the highest setting until mug cakes have set and risen well, about 3 minutes. Allow to cool a few minutes before serving.

Nutrition Facts


Per Serving: 196 calories; 4.7 g fat; 39.1 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 70 mg sodium. Full nutrition

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