This healthy vegan mug brownie is ready in minutes and has the perfect amount of chocolate-y goodness to quickly satisfy a craving! No eggs or dairy here. We're using mashed banana, nut/seed butter, oat flour, cocoa, and sweet chocolate chips for a fudgy, single-serving brownie that satisfies!
Today's mug brownie recipe is inspired by my healthy banana brownies. Y'all really love those, and I do, too! There's just something about the moisture and extra sweetness of ripe banana combined with cocoa that tastes more complex and decadent than it really is.
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So when I found myself craving one of those brownies after lunch the other day, I figured I'd get to work on a single-serving version.
And it only took four test batches. My chocolate craving was definitely satisfied!
I think you'll love this vegan mug brownie because it's:
- quick and easy
- made with 9 simple ingredients
- contains no eggs, dairy, or oil
- satisfying thanks to oat flour
- contains 9 grams of fiber!
- just sweet and rich enough!
RELATED: Love quick and easy mug recipes? Don't miss these microwave desserts:
Ingredients
See the recipe card below for amounts and full instructions. Here's a quick look at the ingredients you'll need:
- cocoa powder - either regular unsweetened cocoa powder, preferred, or raw cacao powder will work.
- very ripe banana - here's an insider tip: you only need 3 level tablespoons of mashed banana for one mug brownie, which you can usually get from half of a small banana. So, why not go ahead and make two healthy mug brownies? Be sure to use a banana that's very ripe and fragrant since it provides a decent amount of sweetness and moisture.
- oat flour or rolled oats - currently I'm using this oat flour from Anthony's. If you don't have oat flour, simply place rolled oats in a blender and blend until the consistency of flour. Look for certified gluten free oats, if needed.
- baking powder - this serves as the leavener and helps the mug brownie/cake cook through and rise. If you only have baking soda on hand, use less, about ⅛ tsp.
- nut butter - any smooth nut butter you like is fine, such as almond, cashew, or peanut. Sunbutter is the best nut-free option.
- non-dairy milk - I used unsweetened almond milk. You could also use coconut, soy, or oat milk.
- granulated sweetener - regular sugar tastes best in this recipe, but I have also made it with coconut sugar and light brown sugar. Unfortunately, I can't recommend any others, such as low-sugar options. If you decide to experiment with another sweetener let us know in the comments!
- vanilla and cinnamon- vanilla extract and a dash of cinnamon pair nicely with the banana and chocolate.
How to Make a Vegan Banana Mug Brownie
In a standard, 10-ounce, microwave-safe mug, combine the nut butter, banana, milk, sugar, and vanilla.
In a separate bowl or mug, whisk the oat flour, cocoa, baking powder, salt, and cinnamon, if using.
Pour the dry ingredients into the mug with the wet ingredients, and stir until fully combined. Sprinkle chocolate chips on top.
Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so stay nearby and keep an eye on it the first time you try the recipe.
Begin by microwaving on full power for 50 seconds. Then microwave for another 10 to 20 seconds, depending on how much it rose and whether the center appears somewhat set. In my microwave, total cook time is 80 seconds.
If using a smaller, older, or lower wattage microwave you may need to add more time, in 10 to 15 second intervals. The mug brownie should rise to the top of the mug near the end of that first 50 seconds, then sink back down a bit. This is normal and helps create the dense and fudgy brownie texture.
Let cool for 5 minutes, then enjoy as-is or topped with vegan ice cream or whipped cream!
Substitutions
With such a small, specific recipe like this, even tiny adjustments can alter the end result quite a lot.
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Each ingredient has a purpose, including the banana and nut butter. So while I would love to be able to say that this mug brownie is "flexible," I don't think it is. Using different flours, sweeteners, or replacing the banana will alter the flavor and texture.
But it's just a mug cake, after all! So if you're feeling bold, and want to play around with the ingredients, go for it! Just don't blame me if it fails. 😉
Recipe FAQs
Oat flour is the only one I've tested so far, but if you feel like experimenting, at least the stakes are low with such a small dessert! I'm sure another whole-grain flour or all-purpose flour will work with a few minor adjustments. Just keep in mind that it may not work perfectly on the first try.
The ripe, mashed banana adds important moisture, binding, and an extra bit of sweetness. Other possibilities are applesauce with ground flax seed, or aquafaba mixed with maple syrup, but I haven't tested these yet.
Yes, if you prefer not to use the microwave, you can bake the mug brownie in a 350 degree oven for around 16 minutes. Just make sure to use an oven-safe mug, ramekin, or similar dish. Since you'll have the oven on, you may prefer to make a full batch of these banana brownies. The leftovers freeze well!
Top Tip
Even though mug desserts are quick and easy to prepare, it's still important to measure accurately. Also, be sure to keep a close eye on it until you figure out the exact cook time for your microwave.
More Vegan Chocolate Desserts
I hope you enjoy this healthier vegan mug brownie. If you try it leave a comment below to let us know!
Recipe
Healthy Vegan Mug Brownie
Ingredients
- 1 tablespoon smooth nut butter such as almond, cashew, or peanut butter (stir very well so it's not too runny/oily) - Sub tahini or sunflower seed butter if desired
- 3 tablespoons mashed very ripe banana - about half of a small banana
- 2 tablespoons sugar - see Notes
- 2 tablespoons unsweetened non-dairy milk, such as almond or oat milk
- ¼ teaspoon vanilla extract
- 3 tablespoons fine oat flour (20 grams) - see Notes for tips
- 2 tablespoons regular cocoa powder
- ¼ teaspoon baking powder
- pinch of sea salt
- dash of cinnamon, optional
- small handful non-dairy chocolate chips - to sprinkle on top
Instructions
- In a standard, 10-ounce, microwave-safe mug (a larger mug is fine, too), combine the nut butter, banana, milk, sugar, and vanilla. Stir well so that the nut butter is fully incorporated.
- In a separate bowl or mug, whisk the oat flour, cocoa, baking powder, salt, and cinnamon. Pour the dry ingredients into the mug with the wet ingredients, and stir until fully combined. Sprinkle chocolate chips on top.
- Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so stay nearby and keep an eye on it the first time you try the recipe. Begin by microwaving on full power for 50 seconds. Then microwave for another 10 to 20 seconds, depending on whether the center appears somewhat set. In my microwave, total cook time is 80 seconds. If using a smaller, older, or lower wattage microwave you may need to add more time in 10 to 15 second intervals. The mug brownie should rise to the top of the mug near the end of that first 50 seconds, then sink back down a bit. This is normal and helps create that dense and fudgy brownie texture.
- Let cool for 5 minutes. Enjoy as-is or top with vegan ice cream or whipped cream.
Notes
- If you don't own a kitchen scale, fluff up the oat flour with a whisk or fork before measuring. Then scoop it up and level off the excess.
- A smooth, glazed ceramic mug works best and allows the brownie to rise better (as opposed to a rough surface like pottery.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Carol
Delicious! Cake texture - perfect sweetness used coconut sugar. I didn't have any chocolate chips, but it would be even better with those on top and a scoop of ice cream. Ready in 5-10 minutes.