# What You'll Need:
→ Dry Ingredients
01 - 1/4 cup (30 g) vanilla or unflavored protein powder
02 - 2 tablespoons (16 g) oat flour or almond flour for gluten-free
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Wet Ingredients
06 - 1 large egg
07 - 3 tablespoons (45 ml) unsweetened almond milk or milk of choice
08 - 1 tablespoon (15 ml) maple syrup or honey
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Swirl
10 - 1 teaspoon (4 g) coconut oil or melted butter
11 - 1 teaspoon (4 g) brown sugar or coconut sugar
12 - 1/2 teaspoon ground cinnamon
→ Optional Frosting
13 - 2 tablespoons (30 g) Greek yogurt
14 - 1 teaspoon (4 g) cream cheese, softened
15 - 1/2 teaspoon maple syrup or powdered sugar
# Directions:
01 - In a microwave-safe mug (minimum 12 ounces), add protein powder, oat flour, baking powder, ground cinnamon, and salt; mix thoroughly.
02 - Add egg, almond milk, maple syrup, and vanilla extract to the mug; stir until a smooth batter is achieved, ensuring all ingredients are fully incorporated.
03 - In a small bowl, combine coconut oil, brown sugar, and ground cinnamon until well blended.
04 - Spoon the cinnamon swirl mixture on top of the batter. Using a toothpick or knife, gently swirl through the batter for an even distribution.
05 - Microwave on high for 60 to 90 seconds, or until the center is just set. Adjust timing as needed for your microwave; avoid overcooking.
06 - In a small bowl, mix Greek yogurt, softened cream cheese, and maple syrup or powdered sugar for frosting.
07 - Spread or drizzle the frosting over the warm mug cake and serve immediately.
