For those of you that know me, you are well aware that I like cupcakes, pancakes, mugcakes, and probably anything with the word cake in it. OK, maybe not pattycake, but you get the idea. I was thrilled the other day when a client sent me a pin to a delish looking cinnamon bun mugcake. The recipe looked really good but was a little more upscale than I tend to roll. (Get it? Roll… LOL!)
The original had raw honey and coconut butter. I don’t mind using those ingredients, but I didn’t have either handy and I wanted the mugcake. So I modified it a bit to make do, and whipped up my own version. The first one turned out so well that I made another one the next day. Real cinnamon rolls have a wonderful sweet cream cheese icing oozing all over top. To cut back on the sugar and calories, I decided to use nonfat Greek yogurt and a little bit of sugar.
The tang of the yogurt resembles that of cream cheese and the sugar added a hint of sweetness. Obviously it saves a ton of calories in the process too. The other option that I did was to make an icing with vanilla protein powder mixed with water and drizzled over top. Both versions were good, but I think I liked the yogurt one best so that’s what I went with for the recipe.
Cinnamon Roll Mugcake
- 2 Tbsp (14g) coconut flour
- 2 egg whites
- 1/2 tsp baking powder
- 2 Tbsp unsweetened almond milk
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 tsp granulated sugar
- 1/4 cup (57g) nonfat plain Greek yogurt
Mix the coconut flour, egg whites, baking powder, milk, and spices in a mug. Add a little water if needed and mix well until blended. Microwave at 60% for about 2 minutes until the top is just slightly wet but mostly cooked. You don’t want to cook it too long or you’ll end up with a horribly dry mugcake. In a small bowl, mix the sugar and yogurt and spoon over the mugcake.
Makes one mugcake at approximately 139 calories – 14g protein, 14g carbs, and 2g fat.