Banana Bread Muffin in a Mug

This post may contain affiliate links. Read my disclosure policy.

This easy Banana Bread Muffin in a Mug recipe is perfect when you want a quick breakfast for one in minutes! A great way to use up those brown bananas!

This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!
Banana Bread Muffin in a Mug

This easy banana bread muffin recipe is made with only 5 ingredients and ready in under 5 minutes! This healthy muffin in a mug has no oil, egg or sugar. The ingredients are simple: ripe bananas, flour, baking powder, vanilla and a pinch of salt. These microwave mug muffins are mini and perfect if you’re baking for one or don’t have much time. Of course, if you want to whip up a batch, you can make these banana bread muffins or my favorite banana nut bread recipe.

This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!

I’ve been making these banana mug muffins all week, and Madison is obsessed and now wants them all day, every day! I even add some sprinkles on top because they make her happy, and we can all use small doses of happiness these days.

My bananas were so ripe they were black, which makes them sweet enough that you don’t even need to add sugar. But if you want to add some, one teaspoon is more than enough. I tried them with and without oil, and both worked out great, so I am skipping the oil. Of course, if you want to add it, you certainly can. Just mix in olive oil or coconut oil in with the bananas.

So far, I have tested them plain and with peanut butter, chocolate chips and nuts. I’d love to see what variations you come up with. Leave your comments below!

Helpful Tips:

  • Make sure you use a microwave safe mug.
  • Cook times may vary with each microwave, you may need to add 30 seconds depending. Play around with it.
  • If your mug cake is not rising, make sure your baking powder is not expired.
  • I used an espresso mug which was the perfect size for a half banana. A ramekin would also work.
  • To use a whole banana double the recipe and use a larger coffee mug.
  • For an espresso-size mug this took 90 seconds in my microwave. If you make double, increase the time to about 2 minutes.
  • You will know when it’s done when the center is no longer wet.
  • Oven Directions: If you don’t have a microwave, you can bake this in a preheated oven in a ramekin of cupcake liner. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 325F for 25 to 30 minutes.
  • Air Fryer Directions: If you want to bake this in the air fryer, preheat the air fryer to 300°F. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before eating.

Easy microwave banana muffin recipe

how to make banana muffins in microwaveEasy banana muffin in mugThis easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!This easy Banana Bread Muffin in a Mug recipe is perfect to whip up when you want a quick breakfast for one! It’s also a great way to use up those brown bananas on your counter!Peanut Butter Banana Muffin in a mug

More Banana Bread Recipes You Will Love:

Easy microwave banana muffin recipe
Print WW Personal Points
4.63 from 91 votes
Did you make this recipe?

Banana Bread Muffin in a Mug

108 Cals 2 Protein 25.5 Carbs 0.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 1 serving
COURSE: Breakfast, Snack
CUISINE: American
This easy Banana Bread Muffin in a Mug recipe is perfect when you want a quick breakfast for one in minutes! A great way to use up those brown bananas!


  • 1/2 very ripe banana
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour, or gluten-free flour mix
  • 1 teaspoon sugar, optional but not needed
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 tsp oil of your choice, optional but not needed

Optional add ins:

  • mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds, etc, (extra points)


  • Mash the banana in a small bowl and mix in oil and vanilla extract.
  • Put the flour, sugar (if using), baking powder and salt in a small espresso mug. Blend thoroughly with a fork.
  • Add the mashed bananas, mix in any additional mix-ins like chocolate chips, nuts, etc.
  • Microwave 90 seconds then let it cool about 1 minute before eating. If making a double batch in a large mug, cook 2 minutes.



Oven: If you don't have a microwave, you can bake this in a preheated oven in a ramekin of cupcake liner. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 325F for 25 to 30 minutes.
Air Fryer: If you want to bake this in the air fryer, preheat the air fryer to 300°F. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 15 minutes. Let cool before eating.
See trouble shooting notes above!


Serving: 1small mug, Calories: 108kcal, Carbohydrates: 25.5g, Protein: 2g, Fat: 0.5g, Saturated Fat: 0.1g, Sodium: 123mg, Fiber: 2g, Sugar: 7g
WW Points Plus: 3
Keywords: 5 ingredient muffin, banana bread muffins, easy banana bread muffin, microwave banana muffins, mug cakes

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. What I have done wrong? Rubbery texture 😳

  2. I used gluten free 1:1 flour today and it turned out great! I couldn’t tell the difference. I did a double batch and the top was a little over at 2 min. So, next time I may decrease the time by 10 seconds. I love this recipe though! It’s so easy and delicious!!!

  3. I like the use of a ripe banana and that it was good without the oil.
    My attempt was a bit rubbery but the taste was good. I used half of the optional sugar and added cinnamon on top. I will try again to see if I did something wrong that affected the texture.

  4. How much mashed banana? Bananas are all different sizes. Half cup? Thanks! 

  5. Hello, how many personal points? Thankyou 

  6. You inspired me and I changed the recipe just a bit and it is the bomb. I use 1 banana, 1 egg, whisked, 1/4 cup self rising flour, handful of blueberries, and 4 strawberries cut up. 1 tablespoon sweetener like Swerve. I baked in a muffin tin and it made 6 muffins. Delish.

  7. I make this a couple times a week. I make a double batch for a light breakfast. Sprinkle a bit of cinnamon on when it’s done. So easy and delicious

  8. Have you tried almond flour 

  9. Now that we’re in pumpkin season, thinking, can we use the libby’s pumpkin purée from the can and HOW MUCH? One table spoonful equivalent to half a banana? Gina plz advise. TY.

  10. Can you substitute almond flour for AP flour?

  11. Can pastry flour be used?

  12. This was actually quite tasty and easy. The texture is more spongy than traditional banana bread but at least I used up my overripe banana.

  13. My 12 year old thinks this is the best recipe ever and she can whip it up on her own which is nice. She adds chocolate chips and sometimes walnuts. 

  14. Delicious! Felt like having dessert for breakfast 😋

    • I poured 4 oz of unsweetened almond milk over it to make it similar to bread pudding. So good and no extra points.

  15. Perfect recipe for that one banana that got knocked around in my bag a bit and I hate to throw it out….

  16. Not good. Chewy and tough. Loaded it with butter and ate it anyway lol

  17. This recipe has been a life saver! My son is in an allergy desensitizing program for his milk allergy. He also is required  to have a large quantity of nuts in the morning. So I’ve been  able to grind all the nuts and fit them into the recipe. I have tried baking muffins and I could not fit the large quantity of nuts into a muffin tin. This is also a big timesaver. Thank you 🤗

  18. Love Love Love this recipe!!! I can never get me daughter to eat anything before school. but this is fun quick and yummy enough she loves making every morning

  19. what oz cup is this good for.

  20. How much cholesterol is in a muffin adding walnuts? I am on a low cholesterol diet.

  21. This was soo delicious! I used 1/2 tsp sugar since my banana wasn’t crazy ripe. It was really good! I just started ww and looking for low point breakfasts and this is perfect! Thank you! 

  22. Another recipe with WRONG points. I am blue and this came to 4 points!

    • If you omit the OPTIONAL ingredients, it is in fact 2 points for blue… If you substitute a packet of yellow sweetener, and omit the oil, it is in fact 2 points!!! Please don’t call Gina out for something she did wrong!! Instead, read the recipe to see if there are any OPTIONAL… she works hard enough for us, she doesn’t have to be always right!!! My apologies for harping, I just would rather verify and not be accusatory of someone that most likely knows what she is doing

  23. It says oil in the recipe but not in the ingredients. How much oil? And do you really have to use oil?

  24. This was good, fairly quick fix for something sweet. Its 2 points for the 2 tbsp of flour, if you add any sugar or oil its more points. I added a 1/2 tsp of sugar but probably could have done without.

  25. AMAZING!!! You’ve done it again Gina! It totally hits the spot quilt free. Thank you for sharing!

  26. Will this work with self rising flour

  27. Hi Gina,
    I did something wrong. I have made this before and it was awesome. I made it last night and was cutting fruit while letting it sit. After five minutes, I tried to eat it and it was rubber. What do you think?

  28. Made this with blueberries without oil nor sugar, it was very tasty! I mashed the banana in the mug and then added the flour mixture a little at a time (like three batches). I’d recommend doing it that way because then you’re not overworking the dough trying to stir it all together. Doing it that way made the muffin less chewy.

    • Thank you!

      I had problems the first time I made it, but by taking your suggestion of stirring in the flour mixture gradually, it came out much better!

  29. Awesome recipe. Came out great! Kids loved it!

  30. I had some very ripe, frozen bananas. I microwaved half of one banana for 30 seconds, then made the recipe! It worked perfectly!

  31. Love this recipe! Could I use whole wheat flour instead? Thanks for sharing!

  32. I make this almost every night because I always have extra ripe bananas. I make a doubled recipe. I use a tblsp sweetner and add blueberries. Microwave it 2 minutes and stir. I usually let the heat finish cooking the muffin. Such a real treat. I probably should only eat half of it, but I don’t. Ha! Thank you for all your wonderful recipes.

  33. It is OK for a super quick sweet snack. The whole process took me about 7-10 min, which is great.
    I doubled the recipe and added cinnamon and mixed nuts. Cooked for 2.5 min. It raised fine and was cooked through.
    Looking at the ingredients, I wasn’t expecting the “real” buttery and fluffy muffin texture or flavor from it. It is a good recipe if you want a quick something to bite while enjoying a cup of tea 🙂

  34. It was like a pancake that tasted kind of like a crumpet. Nothing close to what a muffin should taste/look like. It wasn’t bad tasting, just weird texture like rubber.

  35. Enjoyed this so much I made a 2nd single batch. 2nd time without the oil and the recipe is right, you don’t need it. I sprinkled a pinch of Splenda, added a pinch of cinnamon and sprayed the cup with some cooking spray. Popped out perfectly and so moist. I own a bed and breakfast and my guests constantly ask how I stay trim and fit. I tell them I don’t eat what they eat for breakfast. Always gets a laugh.

  36. I have probably made this 50 times as my 2 and 4 year old constantly ask for it. I make it without the sugar but do add the sprinkles and always double it. I love it too! Thank you!!! 

  37. I doubled the recipe using gluten free 1 to 1 flour and the taste is really good but the texture could be a little more moist so next time I will use 3 tbsp flour instead of 4 🙂
    I also added 1 packet of natural stevia and used maple extract instead of vanilla. Will be making again for sure!

  38. Want try it,

  39. Looking forward to trying this recipe!

  40. Not too sure what I did wrong!

    I used one whole banana so I doubled the measurements (I kept out the oil and sugar), but after two minutes my mug cake came out extremely gummy and sticky, did not look like a cake whatsoever!

    If you could let me know what I could do to make it turn out better, I would appreciate it!

  41. What’s the difference between including the oil or not? I see it is “optional but not needed”.

  42. I made this recipe today and the recipe didn’t look like the picture at all. I was a little disappointed. I don’t know what happened. I followed the recipe to a T but the flour stayed in the bottom of the mug after I did the 90 minutes in the microwave.  What am I doing wrong?   

  43. Hello. Been following your recipes for so long and love soooo many. Thinking of trying this one this week but wondering if you double the recipe does it double the points?

  44. I made a double batch so that I could use the whole banana, with the oil and a little sugar, but with wheat flour my husband had milled instead, along with a few mini chocolate chips. It didn’t rise very much but it was really, really tasty. Even had my husband and daughter try it and they both said it was really good. I’ll be experimenting with no oil, different sweeteners. Thank you!

  45. Oh man this is amazing. I did the “double batch” because I didn’t know what I would do with the other half of the banana besides just eating it plain. Super quick and delicious. I added a couple of white chocolate chips and some semi sweet chocolate chips. Thank you for creating and sharing!

  46. SOOOOOOO yummy!!!
    I made it with sprinkles and it was so good!
    I made little baggies with all of the dry ingredients and instructions on how to make them so that I don’t have to take out all of the ingredients every time.
    This is definitely a new staple in my house!!!!

  47. Delicious! I doubled the recipe but only added 1 tsp monk fruit ( because I have a sweet tooth!) & 1 tsp coconut oil. I will try w/o the oil next time. I used a ramekin to micro the whole amount. I cut it in half to share with hubby. 
    Very quick & easy!

  48. This was delicious, I made it for someone who just got braces and they loved it! Will definitely make again!

  49. Tried this and left out the oil and sugar and it did nothing. Was just a cup of mush after cooking. I even tried cooking it longer.

  50. Very good for a quick breakfast.  The only thing is, if you are following weightwatchers, I’m not sure how she came up with 2 blue smart points? My calculation makes it 3 blue smart points and that’s using monk fruit sweetener which is zero compared to granulated sugar which is 1 blue smart point.  Had I used the granulated sugar, the actual points would have been 4.  So, always check your points just in case. 

    Otherwise, I would make this again!!  

    Only giving it a three star because the points thing has me wondering…….  

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why. Hope this helps!

      • The 2 tbsp of flour on its own is 2 smartpoints, so adding the oil (1sp) and sugar (1sp) would make it 4.  So the points listed on the recipe must be without the optional ingredients.

      • Hi Gina. FYI fruit has points for diabetics on the new PP plan. Just in case you encounter questions about this. Thanks 

    • I don’t often comment on things like this, but just had to. Years ago I had a recipe for great microwave sponges but lost it. Trying to eat better and having a sweet tooth I needed a quick pudding that isn’t full of sugar and bad things. I’ve tried a lot of these things lately and most are not pleasant. This is the first one that ticked all the boxes – sweet tooth satiated, didn’t turn to solid goo, wasn’t full of awful things. Made it as the recipe states but served it with a swirl of homemade yogurt. Was pudding heaven. Thank you!

  51. Super easy & super tasty!

  52. I was skeptical but this turned out really well! Did add oil, no sugar and doubled recipe. Made a typical size muffin. Added some sprinkles and chocolate chips and my son loved it!

  53. Hi Gina, I don’t know if someone asked this can i use almond flour instead?

  54. Oh my goodness!! So good! The first time I made this I used oil and probably a smidge more than 1/2 the banana. It wasn’t quite done in 90 seconds so I cooked an extra 20 seconds. It wasn’t quite muffin texture but still yummy. Since I had half a banana left I had to try it again. This time I left out the oil and it came out perfectly. I put a dollop of PB and sprinkle of nuts on top.. I think I will try PB powder next time. No if only my bananas would hurry and ripen! ;-D

  55. No doubt it tastes great and it’s so quick and low calorie that  I’ll be addicted to it, but is it supposed to be more chewy or spongy? This is first time I’m making an eggless mug cake and I believe the rise wad good but the texture is quite chewy.

  56. Loved this so much – I substituted 1 tablespoon of all purpose flour for coconut flour and added coconut oil (you need the extra binding if you use coconut flour).  Fabulous.

  57. This is so yummy! I love that I can double the recipe and it’s still only 3 points. I use white whole wheat flour because I love the nutty flavor. I use applesauce in place of the oil, a little Splenda, and add cinnamon or pumpkin pie spice. I’ve also used leftover pumpkin purée instead of banana, and it still worked great. Feels like you are eating something with lots of points and is really satisfying. Thank you for a delicious recipe.

  58. I made and it tastes good.  But mine didn’t rise much. My baking powder is new and expiration date way off so not sure why. But will make again. Might double the recipe to get a bigger muffin since it’s only 2 points. Thanks! 

  59. I just made this and it was delicious. Mine came out very moist. My husband compared it to bread pudding. We both really liked it and felt it was far better than the 3-2-1 cake recipe floating around out there. I am looking forward to experimenting a bit more with some other add-ins and our microwave time/power (a consistent issue with our crazy microwave).

    • I just made this for breakfast. You are right – texture is like a bread pudding. But overall very good and quick. I will definitely use this as a quick breakfast whenever we can again have guests over.

  60. Great mug cake recipe! I doubled the recipe and the texture was perfect after 2 minutes. This cake is not overly rich and calorie loaded like other mug cake recipes I have tried. I added blueberries, cinnamon, and stevia to mine and topped it with vanilla soy yoghurt. Delicious! I will definitely keep using this recipe as a base and just swap the add-ins to create different flavors! Thank you!

  61. Oh, man… this was so good! I did a double to use the whole banana and mixed in some mini chocolate chips. Loved it. I will definitely be making again.

  62. I love the idea of this! I doubled the recipe and put it in for 2 minutes, and it was more like oatmeal consistency. I did add maple syrup instead of sugar, so maybe too much liquid. I will try without that or oil next time… but I even added another 3 minutes in the microwave and it still came out very sticky, but delicious! Any idea why this might be happening?

  63. Hi Gina! I made this tonight and it was good! Does the two points include sugar and oil?

  64. Didn’t turn out good

  65. Love all your recipes . They are always a hit with my 3 kids! Wondering if you have a link/brand to where you go these white espresso mugs. Thanks!

  66. I followed the recipe but used honey instead of sugar. Possibly too much liquid because it came out a bit more like banana pudding but it tasted great and scratched that sweet tooth itch! 

  67. Loved the idea but so disappointed because mine didn’t rise and turn into cake, just a mushy goo. Perhaps because I used almond flour? But the recipe says you can use GF flour.

  68. Another winning recipe! These were SO amazing! I want to eat them every day! I accidentally used baking soda not baking powder and it still came out perfectly. I would love to make a big batch of these… Your other muffins and bread you referenced use eggs and other ingredients beyond what this one did. Do you have a “big” batch recipe with just these 5 ingredients? Please and thank you!

  69. Loved it. I’m curious if I did something wrong. I doubled the recipe so that I could use a whole banana instead of half and I substituted regular flour for almond flour. I tried the two minutes in the microwave but it just splattered and looked like soggy oatmeal. I had to put it in there for at least another two minutes for it to take any kind of shape. I topped mine with peanut butter and added walnuts and it was delicious but I’m hoping I can make it look more like a real muffin next time without making a mess.

    • Sounds like almond flour wont work here!

    • I would do some research before you substitute flours.  I just read a suggested substitution is 1 1/2 cups almond flour to 3/4 cups white flour.   Almond flour is wetter and heavier.  You also need to up the baking powder to compensate for the heavier weight of almond flour.  You may need to play around with several versions before you get one you like.

  70. This was great – thank you! No oil or sugar and just 60 seconds – good microwave and I am also at elevation (4500 ft). I had tried a different banana mug cake in the past which was WAY too sweet. This was absolutely perfect.

  71. Would this work with almond flour?

  72. Such a delicious and fast treat! Added a teaspoon each of chopped pecans and chocolate chips. Microwaved in a small ramekin. No sugar or oil added; however, did give a quick spritz of cooking spray to banana mixture. Kid loved it, I loved it. For sure will make again!

  73. So delicious! I’ve been staring at these ripe bananas and wondering what to make. This is my new favorite breakfast. I made mine with chocolate chips & flax seeds. I used no butter or oil. 

  74. I can’t believe how easy this was. Thank you so much for this delicious snack.

  75. Wow! I can’t wait to try these. Thank you for including oven directions as well! My kitchen is so small, there’s no space for a microwave.

  76. So easy to make. It’s my little snack to make when I need a pick me up. Thank you!

  77. This was delicious. However, 90 sec was definitely not enough time for one. 
    I needed to microwave one for another 2 minutes and 25 seconds. 
    Thanks for great idea!

  78. GREAT, perfect x 3 times 

  79. Our favourite!  Don’t need to add sugar if banana is super ripe but love it both ways!!!! So good!!! 

  80. Made this tonight and it was delicious! After I ate mine, I made another one for my husband and I stole a bite. For some reason his was even better!! Maybe because it wasn’t mine. Rude. 

    I added a tablespoon of cocoa powder, used 1t of coconut oil (it’s all I had…), the 1t of sugar and threw in some chocolate chips. I love that I have another easy, just over 100 calorie treat to help me out if I have a craving at night, but don’t want the entire loaf begging me to eat it. 

    Thanks, Gina, for another winner!

  81. Mine came out rubbery hard, if that makes sense?!
    Any thoughts why? I think 90 seconds may have been too long.
    PS. Used no oil and 1/2 tsp sugar

  82. Hi! I tried this recipe this morning and it wasn’t moist and it was hard to chew! So I’m thinking that I overcooked it. Has anyone had the same trouble?

    • Yes!  Mine was like a brick.  I ate it anyway because it tasted good.. but something wasn’t right.  Followed directions exactly as written 

    • Yes, mine didn’t have a cake like consistency at all. Pretty sure my baking powder is fresh. It was not tender. Almost rubbery. Ideas? I love that this is a quick option when you have just one ripe banana.

  83. Hm. My cake didn’t rise! I know the baking powder is good because I just made a different mug cake the other day. I did leave out the sugar and oil (but used mini chocolate chips). What should I do? Add oil? Add sugar? More baking powder? Help!

    • My first attempt was pretty good. I do need to play with it a bit. I did it for an extra 30 seconds and it was a bit chewy plus I used a pyrex large mug, and see that that is way to big, it doesn’t rise much and stays more like a fat pancake. But even with that it was sweet and good, no oil or sugar added to the mix. Did chopped walnut and also some powdered peanut butter on top, Will do again with a smaller mug so it can rise up better. Fun to make and experiment with. My banana was pretty big too so 1/2 might have been why I needed to microwave a touch longer.

      • I meant to leave this comment in the “general” area not under your question, but it may help give an idea for your question, as mine didn’t rise much either and I think my mug was too big and I was thinking that may have been the issue with mine.

  84. Amazing before bed snack! 

  85. 𝐕𝐚𝐧 𝐢 𝐮𝐬𝐞 𝐛𝐚𝐧𝐚𝐧𝐚 𝐟𝐥𝐨𝐮𝐫?

  86. is there extra points by using the oil and the sugar? I calculated and im ont he blue plan and it gives me 4PTS ..?

    • Me too . . . hum?

    • I’m on purple and it came up 4pts as well when I put everything into the recipe maker 😩 next time I won’t add the sugar or oil. It was my first time making it so I wanted to make it all the way

  87. OMG! Delicious! I needed a skinny gluten free snack. I just made this and am enjoying right now!

  88. Love this! I completely skip the sugar and the oil.

  89. I made this today but didn’t have vanilla extract so I added some cocoa powder and a little vanilla almond milk to make it creamy. It was really good! I also added some nutella on top. Great for a sweet tooth while trying to eat more healthy. I’ve already recommended this to a lot of my friends. 

  90. Added frozen blueberries….delicious!

  91. What is the fat content in this recipe? It’s not on the nutritional value at bottom. I still do the points plus.

  92. Just made this for breakfast this morning, AMAZING!!! And so easy. Looks like I have a new goto breakfast. I did use flour and applesauce for the oil.

  93. Hi! I love this recipe, perfect morning treat that feels sinful but isn’t ! I was wondering if the calories were counting the optional sugar and oil? 

  94. Gina, can you give a weight of the recommended banana size? I had super tiny ones so I used the whole thing, but can’t be sure if I got my ratios right as the texture seems off.  Thank you!!

  95. These were amazing! Love that everyone can add what they want to it! Adding peanut butter made them even more yummy! Thanks for the recipe! 

  96. Oh, dear!  What did I do wrong?  I ended up with something resembling a small rubber ball that was so tough, my spoon couldn’t penetrate it without a lot of effort ☹️  I love other recipes from you that I’ve made, so wondering if this was baker error.

  97. Substituted cocoa powder for flour, came out great still!

  98. First one I made nearly exploded out of coffee mug (doubled recipe)…since I am at high altitude I reduced the baking powder the second time and added in fresh berries. That was a total fail. It did not rise at was too wet…added 30 seconds, to no avail. I do not recommend any fresh fruit. The original recipe was good. I added pecans pieces and cinnamon…nuts settled to bottom but still good.

  99. Hello–Mine turned out way doughy/rubbery…any ideas what went wrong? Thanks!

    • Did you use baking powder? Not soda. Maybe you overcooked? Try less time

      • I didn’t have any baking powder so used baking soda and mine came out ok. I added a teaspoon of egg too. I had to microwave it an extra 30 seconds. While I did add walnuts, these desperately needed some cinnamon that I regret not adding.

    • Hi Gina!  Made these for dessert tonite and the kids loved them. My oldest, who doesn’t really like bananas (but devoured it anyway!) asked if you could use other types of fruit instead. Like strawberries?  Thanks!!

  100. I substituted protein powder for flour. Came out great! 

  101. Much like some other folks, mine turned out quite rubbery. Husband still ate most of it (it tasted fine), but the texture was…unappealing. Not sure what went wrong, oh well!

    • Mine too. Did you use oil? I didn’t and wonder if that would make a difference?

    • I had the same issue and cut the cook time to 1:10 and they turned out much better! I think some microwaves cook hotter than others! 

    • For the people having the rubbery problems, I was also going to mention that baking powder can expire and lose some of it’s rising ability when it gets older. So, just in case you’re like me and have a 5 year old can in the pantry, you don’t have to find out the hard way why it’s not working.

  102. Perfect little snack! And 5 minutes to make.
    Made as directed but just a pinch of sugar and no oil. Topped with some chopped almonds on top. Great little snack, not too sweet but sweet enough. Microwaved them in custard cups as my mugs were too big. Yum!

  103. Super yummy and easy! 

  104. I just made this today for breakfast. A fast an easy treat. I made the whole banana version and added 1 T of pecans and 1 t of frozen blueberries. No sugar added. I cooked in the microwave for 2 mins 20 seconds because of the frozen blueberries and my microwave takes a bit more time. It does come out pale so I added some cinnamon on top. Anyone know how to make one that looks like the bottom photo?

  105. Ummm mine turned out rubbery, perhaps cooked too long?

    • Perhaps, I just made this and mine weren’t rubbery although they also weren’t quite banana bread texture either. I would try again with less time.

  106. Such a fun recipe that uses that one banana you have left!  Super easy, not too sweet.  A perfect mid-morning breakfast!
    My dry ingredients got stuck at the bottom of the mug when I mixed the banana in with them, so next time I will just mix everything in the bowl I smushed the banana in and transfer the mix into the mug.

  107. I used one medium whole banana & doubled the rest of the ingredients. Added chocolate chips. Cooked for 2 mins. Didn’t come out as a cake-like texture. Did I do something wrong? I want to try again. Please advise.  😫

  108. can you use almond flour in place of the flour?

    • I haven’t tried, if you do let me know how it comes out!

    • I tried with almond flour, and it doesn’t really come out, even after cooking longer. It is more of a wet batter consistency. It tastes ok though. I also made this 3 times with regular flour for the rest of my family, and it turned out great.

    • I did it! I used some blueberries and blackberries too. Looked a little different (my bowl was too large too)but super good!!!

  109. Cool, how can you make without a microwave?

  110. Do you include the optional ingredients in the calculation of the points? So it’s 2 pts with oil and sugar? 

  111. I used unsweetened applesauce because I didn’t have any bananas-turned out great!

  112. Very easy to do–used custard cups.  Ours were a little doughy but the flavor was good.  I added walnuts and a little cinnamon sugar on top for some color.

  113. Delicious recipe!! Thank you

  114. What would you do if you wanted to use almond or coconut flour?

  115.  How about using self rising flour instead of flour/baking powder? Just use 2 T of such flour?

      • Following-up for clarification (because I used the last bit of my flour last night for 2 of this last night, and my husband is demanding more LOL!). Do you use just 2 T of self-rising flour WITHOUT baking powder added and rest of the ingredients remain the same?

        Thank you!

      • Gina, if I use self-rising flour, do I leave off the baking powder?

  116. Thank-you Gina this looks wonderful. I just wondered when you added the peanut butter did you use pb 2 or regular peanut butter and what amount would you recommend? Also with the mix ins did you find an amount that worked point wise a teaspoon or tablespoon. I appreciate your efforts. It is great to have something to look forward to during these challenging times. Be well.

  117. HI,
    I’m a teacher, and I’m trying to do this with my kids via Zoom to keep e-learning fun. I have a couple questions: 1) Can this be cooked in an oven? If so, what temperature and for how long? 2) If a child doesn’t have bananas in their house, is there anything else they can use instead?
    Thank you!

  118. Crazy, I know, but I don’t have a microwave. Would instant pot work? If so, how long? (I know there are “cake in a cup” recipes for instantpot so thought I’d ask.) Thank you!

  119. I love all of your recipes~ I am on the Green plan and when I calculate your ingredients it is actually a 4. You might want to put an * next to the green number so people know if they add the two optional ingredients, they will have 2 more points. Thank you again~


  121. Mine was a bit dry. My banana was medium sized and super ripe. I guess next time I’ll adjust the dry ingredients slightly depending on the size of the banana

  122. I love your bread-I just made and ate it…I used brown rice flour (have a mill) and it turned out very good! I used everything else you have in the recipe. I added choc. chips and walnuts. A tablespoon each.
    Thanks for the recipe!

  123. We don’t have a microwave. Do you have directions for how to bake these in the oven (in an ovenproof ramekin)?

  124. Do you layer the flour mixture and banana mixture? Or do you stir it all up in the mug before microwaving it?

  125. Love this recipe …. could you share what the value would be for Points+?  Thanks

  126. I was excited to try the recipe so I quickly did so, but mine turned out rubbery. What am I doing wrong? I didn’t use oil

    maybe that would help.

  127. Can I use whole wheat flour in this?

  128. I can’t wait to try this. I love all your recipes and look forward to your instagram videos everyday!  Thank you!

  129. Made these this morning, my small kids loved them! Thank you so much for a fun idea!!!

  130. Fabulous! Thank you for the updates on optional items, I now understand how it’s 2 pts without those items! Definitely going on my morning routine!

  131. How many points are the muffins if you add the optional oil and sugar?

  132. When you’ve done peanut butter had that been in addition to the recipe or instead of the banana?

  133. We added a few butterscotch chips (raiding the pantry!) and it was great! Thanks for the really easy recipe – my 14 year old loves to bake so this was perfect for a quick breakfast before e-learning~

  134. The half a banana is how much in cups? I have big bananas and small bananas both ready to go. 

  135. Yum! I just made these for my boys and me for a snack. I added a dash of cinnamon and walnuts. We all loved them!

  136. How would this be made in a convection oven if you don’t have a microwave? I love the ease of the recipe for my  3yo ‘cooking class’ that is almost daily these days!

  137. Sounds delicious! Do you think pumpkin would work as well? Thanks!

  138. The instructions say add oil, but oil type and amount are not listed in the ingredients. We winged it this morning though and these were a hit with the toddler!

  139. How much oil?  The instructions say to mix banana with oil and vanilla, but oil is not listed in the ingredients. Thanks.

  140. If we choose to use oil, how much? Step 1 indicates oil but the measurement is not listed in ingredients. Thank you 

  141. The 1st step says to mix oil but there is no oil in your list of ingredients If oil is needed, how much?
    Looks yummy, will make today!

  142. Hi Gina. I’m making these with my son now. The recipe calls to mix in oil and vanilla with bananas, but the ingredient list doesn’t say how much oil.  Could you please specify?  Thanks!

  143. This looks delicious! I do have a question though – Step 1 states to “… mix in oil and vanilla extract.”  However, oil isn’t listed as an ingredient – how much oil, and what kind? Thanks so much!

  144. How much oil is supposed to be used? Not listed with ingredients 

  145. Hi there! I see oil mentioned in the instructions but not listed in the ingredients list. How much oil should I add? Thanks! 

  146. My family loves all your recipes. Is step one it calls for oil, how much?

  147. How much oil?  I’m not seeing it in the recipe.  

  148. Can’t wait to try this for the kids! It says to mix in the oil.. how much oil and what kind? It’s not listed in the ingredients thanks! 

  149. Instagram read my mind! I have some ripe bananas that need to be used up. Probably try PB2 and some chocolate chips! Love your recipes! 

  150. Hello! I do not see oil in the ingredient list….what oil do you recommend and how much? Thanks!