Thursday, September 22, 2011

Pineapple Upside Down Micro Muffin

Banana + Flour = Pure Bliss

Here is a new Micro Muffin recipe for you that has my mouth already watering again (and I just ate it!)

Inspired by the leftover pineapple in my fridge from that delicious Chinese dinner I prepared two nights ago (I know, I know, I still owe a recipe), I got to work in the kitchen mixing flours and came up with this...
Best Micro Muffin yet!

Upside Down Cake Micro Muffin
serves 1

The Pineapple Upside Down Cake is made in a microwave for convenience and speed.  With no added sugar, this is a breakfast you can feel good about!  This recipe uses several different types of "flours" although I'm sure you could use all one kind.  You could also experiment with different flours you have on hand at home. 

Prep time: 5 minutes
Cook time: 4 minutes


1 very ripe banana
1/2 teaspoon vanilla
2 tablespoons whole wheat pastry flour
1 tablespoon vanilla protein powder
2 tablespoons oat bran
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
dash of salt
2 tablespoons chopped nuts or dried fruit (I used a combination of both)
1 pineapple ring
1 teaspoon maple syrup
Olive oil to spray the dish


Mash banana into small bowl.  Mix with vanilla and set aside.

In separate small bowl, whisk together flour, protein powder, oat bran, baking powder, cinnamon and salt.  Stir in banana mixture until well combined.

Stir in chopped nuts and dried fruit.

In bottom of a mug, or other microwave safe dish, a ramekin will work well, spray olive oil.  Press pineapple ring into bottom of dish and drizzle maple syrup over the pineapple.

Spread batter over the pineapple in the mug or ramekin.

Cook in microwave for 4 minutes on high.

Turn ramekin or mug upside down over plate to serve.
Before + After

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