Description
Suffering from a snack attack? This easy low FODMAP blueberry lemon mug cake will hit the spot (in like 5 minutes!).
Ingredients
Scale
- 1/2 cup low FODMAP all-purpose flour
- 2 tbsp granulated sugar
- 1/4 tsp baking powder
- Pinch salt
- 1/3 cup lactose-free milk
- 2 tbsp unsalted butter, melted
- 2 tsp pure vanilla extract
- 1 tsp lemon zest
- 1/4 cup fresh or frozen blueberries
Instructions
- Grab yourself a 12 oz mug. Add the flour, sugar, baking powder, and salt and whisk them together.
- Add the milk, butter, vanilla and lemon zest and whisk again.
- Add the blueberries and fold them in with a spoon or fork.
- Microwave your mug cake until it’s just cooked through (about 2ish minutes depending on your microwave).
Notes
Recommended low FODMAP serving – 1 mug cake per sitting
- Prep Time: 5
- Cook Time: 2
- Category: breakfast, snack
- Method: microwave
Nutrition
- Serving Size: 1
- Calories: 613
- Sugar: 33 g
- Sodium: 317 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 83 mg
Keywords: muffin, mug cake, lemon and blueberry,