Choco-nilla Protein Mugcake

What do you do when your not sure which flavor to choose: chocolate or vanilla? Dilemma dilemma. Now there isn't a need for that problem! With this simple mugcake recipe, you can enjoy a combination of chocolate AND vanilla. Life is good.

Chocolate and vanilla swirl protein mugcake topped with vanilla Greek yogurt, Justin's chocolate almond butter, and raspberries.

Ingredients:

    Chocolate batter:

• 1/4 cup old fashioned rolled oats ground into a flour
• 1 tablespoon chocolate protein powder
• 1/2 tablespoon cocoa powder
• 1 tablespoon vanilla Greek yogurt
• 1/4 cup egg whites
• 1/4 tsp baking powder

    Vanilla batter:

• 1/4 cup old fashioned rolled oats ground into a flour
• 1 tbsp vanilla protein powder
• 1 tbsp vanilla Greek yogurt
• 1/4 cup egg whites
• 1/2 tsp vanilla







• 1/4 tsp baking powder

Directions:

1. Grind half cup oats into a flour with a food processor.
2. Pour half the ground oat flour into a small bowl.
3. Combine all chocolate batter ingredients into the bowl and mix until smooth.
4. Transfer chocolate batter into a small, lightly greased microwaveable bowl.
5. With remaining oat flour, use another small bowl (or rinse out bowl used to mix chocolate batter) and combine the vanilla batter ingredients. Mix until smooth.
6. Pour vanilla batter on top of chocolate batter in greased bowl (it may seem like it disappears, but it should end up looking like two separate batters in the end).
7. Microwave for 2 minutes, checking after 1.5 minutes (it may start rising a lot!) to make sure nothing overflows. Depending on your microwave power, the time may vary, so just be sure to keep an eye on it!
8. Let the mugcake cool for a minute or two before turning the bowl upside-down and plopping the cake onto a plate. Top with anything your heart desires, and eat up!

That chocolate almond butter, though.