Coconut Banana Quinoa Breakfast Mug

Make breakfast easy by cooking it in a microwave. This breakfast mug recipe is gluten-free as well as high in potassium, protein, and fiber. Start your day off right with this recipe from Chef Donatella Arpaia

3 tbsp Cooked quinoa
1/2 Banana (mashed)
1 Egg (cold)
dash Vanilla extract
1 tbsp Toasted sweetened coconut
Mini chocolate chips (optional)
Drizzle of maple syrup

Add all ingredients to a large microwave-safe mug. Mix thoroughly until batter is formed (place in freezer for five minutes).

Microwave for 45 seconds. Wait 10 seconds, then microwave again for 15 seconds. Wait one more time and then microwave for an additional 10 to 15 seconds or until cake starts to expand past mug.

Remove from oven and gently flip mug over onto a plate. Drizzle with maple syrup and top with mini chocolate chips.