4-Ingredient Air Fryer Mug Cakes
Two easy air fryer mug cakes: banana chocolate and peanut butter. No eggs, no dairy, no added sugar in the batter, and ready in a small ramekin.
Ingredients
Air Fryer Banana Chocolate Mug Cake
- 1 ripe banana mashed well
- 3 tablespoons oat flour
- 1 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1 piece dark chocolate 70%, for the top (optional)
Air Fryer Peanut Butter Mug Cake
- 4 tablespoons All-purpose flour
- ¼ teaspoon baking powder
- 2 tablespoons smooth natural peanut butter (no sugar added)
- 4 tablespoons oat milk
- extra smooth natural peanut butter for topping
Instructions
Air Fryer Banana Chocolate Mug Cake
- Mash the ripe banana until smooth.
- In a bowl, mix the oat flour, cocoa powder and baking powder.
- Add the mashed banana and mix until you get a thick batter.
- Spoon the batter into a small oven-safe ramekin or mug.
- Place the piece of dark chocolate on top.
- Air fry at 325°F (160°C) for 11-13 minutes, or until the top looks set.
- Let it cool for 2-3 minutes before eating, because the inside will be very hot and the texture firms up slightly as it sits.
Air Fryer Peanut Butter Mug Cake
- In a small bowl, mix the flour and baking powder.
- Add the peanut butter and oat milk.
- Mix until you get a thick, smooth batter. It should be like a soft cake batter, not dry dough. If the peanut butter is very thick, add 1 extra tsp oat milk.
- Spoon the batter into a small oven-safe ramekin or mug.
- Air fry at 325°F (160°C) for 10-12 minutes, or until the top is set and the cake has risen.
- Let it cool for 2-3 minutes.
- Top with smooth natural peanut butter before serving.
Video
Notes
For a sweeter version, you can replace the peanut butter inside the batter with sweetened peanut butter or Biscoff spread