Greek Yogurt Mug Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 tablespoons whole wheat flour

02 - 2 tablespoons unsweetened cocoa powder

03 - 1/4 teaspoon baking powder

04 - 1/8 teaspoon kosher salt (a generous pinch)

→ Wet Ingredients

05 - 3 tablespoons milk (any variety)

06 - 2 tablespoons nonfat plain Greek yogurt

07 - 1 1/2 tablespoons pure maple syrup

08 - 1 tablespoon peanut butter (or preferred nut butter)

09 - 2 tablespoons dark or semisweet chocolate chips

→ Optional Toppings

10 - Vanilla frozen yogurt

# Instructions:

01 - In a 12-ounce microwave-safe mug, combine the flour, cocoa powder, baking powder, and salt. Stir until well mixed to ensure even distribution.

02 - Add the milk, Greek yogurt, maple syrup, and peanut butter to the mug. Using a fork, stir until the batter is smooth and evenly combined. Fold in the chocolate chips.

03 - Place the mug on a paper towel in the microwave to catch any possible drips. Microwave on HIGH for about 90 seconds. Check doneness by inserting a toothpick near the edge; it should come out with a few moist crumbs. The center will remain molten.

04 - Let the mug cake cool for at least 3 minutes as it will continue cooking and will be very hot initially. Add any desired toppings and enjoy directly from the mug.

# Notes:

01 - Different microwaves and mug sizes may require adjusting cooking time - wider mugs cook faster than taller ones.

02 - For extra fudginess, add an additional tablespoon of chocolate chips.

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