- 1 medium overripe or spotty banana, mashed (see note 1)
- 1 tbsp maple syrup or other sweetener, optional
- 1 tbsp peanut butter (see note 2)
- 2 tbsp unbleached all purpose or GF flour (see note 3)
- 2 tbsp cocoa or cacao powder
- ¼ tsp baking soda
- Less than ⅛ tsp salt (just a pinch!)
- Small handful dairy-free chocolate chips, optional
- Mash: Mash the banana in a small bowl or the mug you’re using.
- Mix: Mix the wet ingredients together in the mug. Add your dry ingredients to the mug and mix until incorporated, but don’t overmix.
- More chocolate: Add some dairy-free chocolate chips to the batter and stir. Sprinkle a few on top if desired.
- Microwave Method: Microwave for about 1-2.5 minutes. Don’t overcook it! Start with 1 minute and add 15 seconds at a time after checking it. How long it takes will vary by microwave. It’s done when an inserted toothpick comes out clean, or with tiny crumbs on it (which is the best doneness because it’s super tender at that point).
- Oven Method: If you don’t have a microwave, you can still make a single serving brownie in an oven safe mug or ramekin. Bake it on the top rack of your oven at 350 degrees Fahrenheit (or 177 degrees Celsius). You’ll want to bake it for 6-10 minutes or until an inserted toothpick comes out clean. Be extra careful when removing it from the oven.
- Serve: Serve your vegan brownie in a mug with a dollop of vegan vanilla ice cream (if desired) and enjoy!
Note 1: I could not detect any banana flavor in the finished brownie, but if you don’t have any overripe bananas, or you can’t have bananas, here are a few options: Sweet potato or pumpkin puree, unsweetened applesauce, or mashed avocado.
Note 2: You can definitely use any other nut butter instead, even sunflower butter or tahini will work. You can also sub that with coconut cream. Or even vegan butter or coconut oil if you’re cool with oil. Or even a bit of mashed avocado! You can also omit that if you want a lower fat vegan mug brownie, and if you need a little extra liquid in the recipe just add a splash of low fat non-dairy milk.
Note 3: For the BEST brownie texture, I recommend either unbleached all purpose flour or a cup for cup GF flour like King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve tested this recipe with a few different flours–and although the texture changes a bit, it definitely still tastes good.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10.2g||13%|
|Total Carbohydrate 62.1g||23%|