Banana Bread Breakfast Cup Cake

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Post By  Jo @ Including Cake

Another 'nut themed' recipe, but this time using good old ground almonds instead of the paste counterpart. You could use any ground nuts/seeds here but almonds have a lovely mild and creamy aspect to compliment the banana and berries without overpowering.

This is a perfect 2-minute breakfast treat and I used a collection of very healthy breakfasty ingredients.... oats, seeds, banana, berries, fruit juice.... everything you might have for breakfast, just smooshed up in a cup (mug). You could add extra spices or different fruits to make it your own, I also dolloped a blob of yoghurt and a tiny blob of sugar free jam on top to make it more like dessert. 

I haven't tried it this way, but I imagine you could increase the recipe by 4x the amount to make approx. 6 large muffins (or 10-12 cupcakes) baked in the oven. Keep an eye on them so that the fruit doesn't burn. The cupcakes are likely to be dense and moist as per the microwave version.

Let us know how you get in if you give it a try this way!


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Recipe: Banana bread breakfast cup cake


  • 1 small banana- mashed
  • 3 tbs oat flour (GF if required)
  • 3 tbs ground almonds
  • 1/2 tsp baking powder and 1/4 tsp baking soda
  • 3 tbs fruit juice of choice
  • 4 drops stevia
  • handful of berries- for topping
  • optional: spices, yoghurt, drizzle, toppings...


Mash the banana in a small bowl and add all ingredients to it. Mix well to form a smooth thick batter.

Spoon into a microwaveable cup or mug and press the berries into the top.

Microwave on high for 1 minute, the top should be firm to touch but it should be soft, moist and cakey at the bottom.

Add extra toppings if desired and serve in the cup. 


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