Looking for a healthy twist on the popular mugcakes you see everyone making these days? Well I’ve got one for you!
I’m a Stonyfield Yo-Getter and we were recently challenged to use Stonyfield Greek Yogurt and any Earthbound Farms products together to create a yummy recipe. I started thinking about mugcakes and how I could incorporate some of my favorite healthy ingredients into one for this challenge.
So, without further adieu, I present to you…
“My BIG FAT GREEEK Mugcake Recipe”
- 1 tbsp Stonyfield Greek Yogurt Plain or Vanilla
- 1 tbsp Earthbound Farms Organic Fresh or Frozen Blueberries
- 2 1/2 tbsp Arrowhead Mills Buckwheat Pancake Mix
- 1/2 tsp Baking Powder
- 2 1/2 tbsp Blue Diamond Almond Breeze Almond Milk Plain or Vanilla
- 1/4 tsp WildRoots Milled Golden Flaxseed
- 1/4 tsp Vanilla Extract
- 1 packet Stevia in the Raw
- 1 Egg White
*When using plain yogurt you may want to add additional sweetener. Flaxseed is optional. Almond Milk can be substituted for Skim Milk or Water.
Chop blueberries in a food processor. Mix all your ingredients (above) in a bowl and pour into a lightly greased mug. I use spray olive oil.
Cook in microwave 90 to 120 seconds.
Due to the fact that the above mugcake recipe calls for buckwheat pancake mix, this particular version is absolutely divine topped with pure Maple Syrup. However I prepared a Vanilla Greek Yogurt and Blueberry Topping using the food processor.
Overall, if you’ve not made mugcake before you should know that the recipe is very forgiving. I suggest you start with the yummy Stonyfield and Earthbound Farms recipe above. After that, get creative and have fun!
Have a favorite mugcake recipe already? Please share in the comments so we can all try it!
I’m Julie, a former cloth diaper retailer who discovered a passion for the industry. Now, instead of selling cloth diapers, I advocate them and promote small businesses I love who sell and manufacture them.
I’m the wife of a fireman and mother of three. I have a 13yr old daughter and identical twin sons who are 10yrs old.