Kirbie's Cravings

Peanut Butter Mug Cake (Eggless)

photo of eggless peanut butter mug cake
My original peanut butter mug cake is still one of my most popular mug cake posts to date. However, I actually created an eggless version last year that I enjoy even more, so I decided it was high time for me to share it on the blog!

The peanut butter flavor is more pure and rich, the recipe is also healthier as I eliminated the vegetable oil and the egg. The texture is a little more crumbly, so this doesn’t make a great standing cake, but if you are supporting it with the mug, it shouldn’t be an issue.
close-up of eggless peanut butter mug cake
Like most of my other mug cakes, this one is so easy to put together, and ready under five minutes. It doesn’t rise up as high as the original recipe, but that’s because it has much fewer ingredients. It’s still ridiculously yummy though, especially when still warm!
peanut butter cake in a blue mug

P.S. This recipe is also in my new upcoming mug cake book*!

photo of the cover of 5-minute mug cakes cookbook


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Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Peanut Butter Mug Cake (Eggless)

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This is an eggless version of my original peanut butter mug cake recipe. It's just as great as the original!
4.31 from 13 votes


  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 4 tsp granulated sugar
  • 4 tbsp fat-free milk
  • 3 tbsp peanut butter


  • Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Batter will be quite thick. You may want to smooth out surface with a spatula or the back of the spoon before cooking. It won't affect taste but it will come out looking prettier.
  • Cook in microwave for approximately 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.


Serving: 1mug cake, Calories: 488kcal, Carbohydrates: 55g, Protein: 16g, Fat: 25g, Saturated Fat: 5g, Sodium: 232.1mg, Fiber: 3.3g, Sugar: 25g, NET CARBS: 52

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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4.31 from 13 votes

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Recipe Rating

207 comments on “Peanut Butter Mug Cake (Eggless)”

  1. This is my go to recipe for peanut butter mug cake.  I’ve made it plenty of times and have never had a problem with it.

    Tonight when I made it I wasn’t paying attention to the ingredient measurements.  I put 4 tablespoons of sugar instead of 4 teaspoons.  I stuck it in the microwave just to see what would happen.  It was still delicious!!

  2. Not very good. could use a few tweaks

  3. This is awesome. Works with Gluten Free Self Raising Flour as well. For next level also add a tbsp of desiccated coconut and and extra tbsp milk.
    Note with either the original or my augmentation above I found the top to still be slightly undercooked whilst rest of cake was perfect. 

  4. Its just yuck. Dry and stodgy. It really misses the egg

  5. I do not work try sum better

    • Did you mean to say it didn’t work? Can you share a little more about what issues you had?

  6. Just finished trying out this recipe and it is so good! The peanut butter taste is just right and i added strawberry jam to make a peanut butter and jelly mug cake 10/10.

  7. I tried this recipe, really amazing and very delicious. thank you for sharing this recipe. I like peanutbutter.

  8. I subbed almond flour (4tbsp) and used unsweetened oat milk… had to microwave 1 min 45 sec in total and I let it sit about 2 minutes before eating. Was very soft but delicious!

  9. Will it work with full fat milk? My family doesn’t buy low fat milk, and we have fully natural milk straight from a farm (we boil it at home)…

  10. So good ?

  11. I just made this and it was SO GOOD! To be fair, though, I made quite a few modifications (based on what I had in my cupboard): I used 2.5 tbsp of flour, just over 1/8 tsp baking powder, two tbsp almond milk, and 1.5 tbsp chunky peanut butter. I omitted the sugar, and added a quarter of a mashed banana, and a piece of chocolate in the middle. I microwaved it for 1 min then drizzled with honey and ate (it smelled so good, I couldn’t wait). The cake was baked perfectly, and the texture was dense and puffy. This is definitely something I’ll be coming back to!

  12. Tried this peanut butter mug cake. I should have waited a little after the 1 minute microwaving before adding 15 seconds – it made it dry out too much – still good flavor!

  13. Unfortunately this came out gluey, dense, and not very sweet. I measured carefully, scooped the flour into the measuring spoon, mixed the dry ingredients well before adding the liquid, and cooled 5 or 10m on a wire rack. Only thing I can think is maybe I should have cooked more than 75 seconds?

    • This is more of a healthy mug cake and because of that is less sweet. As far as the texture, you might have overcooked the cake. Overcooking it can make it rubbery and dense.

  14. It tasted nice, but mine turned out quite dense and I could only manage to eat a quarter of it..maybe my spoons of peanut butter were a bit large ?
    Would like to try and add some banana into it…

    • the cake definitely shouldn’t be dense. I would double check and make sure you don’t add too much flour or pb next time. Are you using a tablespoon to measure?

  15. Thanks for this recipe! It turned out surprisingly yummy and mild (not too sweet or too salty). Fav mug cake I’ve tried so far. I used natural pb and unsweetened almond milk. Take care not too overcook (with this and all mug cakes I find this is the trick – leave it underdone in the middle).

  16. My daughter tried this recipe and she loved it! Thank you! 

  17. This has become my go-to cake in this lockdown year. In case it’s helpful for other people, I wanted to say it works best if I mix all other the ingredients thoroughly before I add the PB. Also I have found that water works almost as well as milk in a pinch. Thank you 🙂

  18. Wanted a mug cake and didn’t have any cocoa powder, stumbled upon this and was not disappointed. The texture is kind of gluey at first but once it cools it turns into a nice cake consistency. Great with Nutella or chocolate sauce

  19. I can’t thank you enough for this recipe! I was having severe cravings at midnight but I’m tired of chocolate as I’ve been making chocolate cake mugs for a while, I wanted something different and While I was googling, you popped up first and as I went through the ingredients I was so I happy went straight to The kitchen (mind you it’s 11:59 pm) and made this right away it’s sooo good!! 

  20. I have tried many of your other recipes, and loved them all. THis one, however… I tried it. Followed the recipe exactly, (and i have the same wattage microwave as yours) but it turned out tasting like burnt peanut butter, not sweet, just gross. I’m really sorry it didn’t work as I was really looking forward to it :(. Can you think of what went wrong?
    I’m currently eating your vanilla cake, though so no harm done!

    • It sounds like maybe your peanut butter wasn’t fully mixed into the other ingredients. The cake should come out very fluffy.

  21. It looks delish! I do not have peanut butter cause of my sister’s allergy will cashew nut butter work?

  22. Suuuper delicious! Thank you for this amazing fix for my afternoon 🙂

  23. Just tried!  This is my first mug cake, really easy and yum!

  24. Turned out really bland for me. I used the exact measurements but I had a coarser type of sugar. Wasn’t sure if that would matter? I also used a natural peanut butter without salt added so I think that could account for a lack of sweetness to the cake and maybe missing some salt had an impact too. I made sure everything was mixed thoroughly. It took longer than suggested to cook though, I found I had to cook it for at least two and a half minutes before it came away at the sides. It didn’t really seem to rise much. The texture was about right in that it was crumbly but looked baked. It didn’t taste awful but didn’t taste like anything amazing either.

    I’m wondering if I used too large a mug? It might help to give people a heads up on microwave settings like how high? It was fun to try at least. I find I’ve yet to come across a microwave cake that works for me, actual cakes taste so much better! Maybe one day… 😮 

    • The original recipe didn’t use natural peanut butter as you can see from the jar in the background, so there was already sugar in the pb. If you are using an unsweetened pb then you would need to add more sugar. Also using coarse sugar can throw off the sugar measurement as well. So that is probably why the cake lacked sweetness for you. The mug size being too big shouldn’t be an issue. Though it shouldn’t take that long to cook unless your microwave is very low wattage. This cake should be cooked at full power. I cook mine in microwaves that range between 1000 watts and 1100 watts.

  25. Perfect dog cake recipe! The perfect size for my Pitbull and English Mastiff! 

  26. I’m so happy I discovered this recipe! I probably make it once a week. I love that it doesn’t require an egg (which I often don’t have) and substituting almond milk has worked every time. The cake is fluffy, has a wonderful peanut butter flavor, and is never dry. The only negative is waiting for it to cool down enough to eat! Thank you so much for sharing this recipe – and all of your mug cakes. I’ve gotten my nephew into them and bought him your cookbook for his upcoming 9th birthday. (My dogs thank you too; they get to lick the peanut butter from the spoon.)

  27. This is amazing! I haven’t made a mug cake in years as the first and only one I did was so awful. A bit desperate for something sweet after getting my six month old down for sleep and didn’t want to have to work that hard. Found this by accident and decided to give it a try. I am SO happy I did! It’s delicious!! Thank you so much!

  28. I was just wondering, what kind of peanut butter did you use? I was at my parents house, and they only had the organic, “just peanuts” around, and the cake never really seemed to bake, even w/ extra time. I’ll try it at home later with my normal kind and see if that makes a difference. Even with a bit of an odd texture, still tasted great!

    • I used Jif brand peanut butter. Sometime the natural peanut butters have a thinner, more oily consistency which can lead to inconsistent results, so I usually stick to the popular pb brands for baking.

  29. Both flourless and eggless versions sound so yummy!
    My eldest son just loves peanut butter, so I will be making both in the very near future!

  30. I’ve seen lots of mug cakes on Pinterest but never tried one, until now. Delicious, This turned out great and was so easy. Perfect for satisfying a Saturday afternoon sweet craving. 

  31. This is PERFECT for being in a college dorm! I can make them for the movie nights with my friends and since there aren’t too many ingredients, I can keep them in my dorm without taking up too much space.

  32. Sooo very good! I am almost 32 weeks pregnant and had a craving before bed! Sooo good, I love that this is eggless! I added some nutella on top and am more into this than the current Gilmore Girls episode I have on! Thank You so much for sharing!!

  33. OMG, this is so good! I have made mug cakes in the past and found them dry or oily, by this was so fluffy and delicious!

  34. I used the ingredients exactly as your recipe and my batter is already smooth as you said, but I microwaved it way longer than 1 min 15 sec. I think I add another 1 min. What did I do wrong? 🙁 but the cake still turn out delicious oh well hahaha

    • it might be your microwave? if you have a lower wattage it could take longer to cook. But happy to hear that it was still delicious!

  35. it was crumbly, but delicious ((:

  36. This is absolutely ?delicious! I’ve been living in Egypt for three years and I really miss my yummy U.S treats, I was lucky enough to find peanut butter at the store recently. I was going to make peanut butter cookies, but it’s just too hot here to turn on the oven. I looked up microwave peanut butter cookies, and somehow stumbled upon your flourless peanut butter mug cake, and I was interested. Since I am unsure about making eggs in the microwave, as soon as I saw this recipe, I knew I had to try it! I added 1/2 tsp of vanilla extract as well, and now I’m sitting here enjoying this yummy cake. Thank you so much! Definitely going to make again and again

  37. The taste was good, but the consistency was similar to glue… I wonder if I didn’t mix it thoroughly enough? I microwaved for 1 min 15 sec, but perhaps it should have been longer. 

    • hmm, I’m not sure why it would have that consistency. did you change any of the ingredients? also the batter does need to be throroughly mixed so that it’s smooth and uniform.

  38. Hey I’m probably late for commenting on this, but I am from the u.k and was just wondering what I could use instead of all purpose flour?

  39. I had everything on hand…that never happens!
    This was so good. Just enough sweet and not too much! Thank you!!

  40. Me, before i make this:
    “Hmmm.. I’m hungry for peanut butter”
    *self consious*- Peanut Butter’s gotten boring.
    You have saved my life.

  41. Thank you for this recipe!!  I used to adore mug cakes, but now can no longer have eggs/ gluten/ dairy among other thing (peanuts too!).  I made this with gluten-free flour, sunbutter, and nut milk, and it still turned out fluffy and yummy.  It gets even better because something about sunbutter (chlorophyll reaction) make sure it turn green!  🙂 yay for dessert!  

  42. I just finshed making this it is honestly so easy to make and tastes delicious!

  43. I made this with peanut butter powder and used just a little real peanut butter to cut back on fat. I added a little extra milk to make up for the dryness of the powder, and it tastes great!

    • thank you for letting me know! I was at Costco this past weekend and saw a display of the powdered peanut butter and was actually wondering if it would work with these mug cakes

  44. Can I prepare this recipe in advance please? I’d like to microwave this at work when I’m stressed. 😀

    • I have not tried to prepare the batter in advance. I imagine it should be okay but you may need to re-whisk the batter a little once it has been refrigerated and it may require a longer cooking time if it’s coming straight from the fridge

  45. Eating my mug right this moment & loving it for a quick late night treat. I used almond milk & added non dairy choc chips & it came out the texture of a fudgy peanut butter brownie.

  46. I doubled this recipe and cooked it for twice as long so that I could make it in a bowl. It would’ve turned out great if I hadn’t added more milk than the recipe called for; it was a bit too gooey for my taste because of this. Otherwise this is a great recipe! Super light and fluffy, and real quick n’ easy. Would recommend adding more sugar if you’re after something sweet though – just another teaspoon or two should do the trick 😀

    • I do tend to like my peanut butter treats a little less sweet, but yes you can definitely add some more sugar or a frosting/syrup if you want to up the sweetness!

  47. So I’m just sitting here listening to the microwave and when it beeps i get out my mug cake and its too hot! I get some milk and pour it over and it is even better!!

  48. I was really craving something sweet and wanted to try out a mug cake. I found your recipe on Pinterest and decided to try it. got my sugar, my baking powder and oops.. no flour crap… so after a few minutes of debating to run down to my mother in laws.. she lives 100 yards away… a lightbulb went off.. I will use my Ninja and the old fashioned oats I have sitting in my cabinet and turn it into a flour… so I used oatmeal flour and almond milk unsweetened and boy did it hit the spot!! So yummy!! I also realized I added too much PB but it still is delicious!! Wish I had some vanilla ice cream right now! Thanks for the recipe!!

    Also, I was wondering if the batter can be prepared then refrigerated so that in the morning one could pop it into the microwave for a quick on the go breakfast??

    • Wow, you made your own flour! So glad you enjoyed it! I haven’t tried refrigerating the batter. I think it could work, but you may need to re-whisk the batter a little in the morning.

  49. Pretty good 🙂 but not quite sweet enough for me and the consistency was kinda different. But I will be making this again!

    • it’s definitely more peanut buttery than sweet. but that can easily be adjusted with more sugar, frosting, a caramel or chocolate sauce!

  50. This is delish! I’m a broke college-aged girl, so I mostly live on pb sandwiches and cereal with milk lol

    but I do happen to have flour, sugar, and baking soda! And since I had some milk that had gone sour, I was able to sub baking soda and sour milk for baking powder and milk, which turned out great! I’ll have to buy some chocolate chips and try it with those!

  51. This mug cake was absolutely beautiful. And because of the peanut butter, it stayed moist forever(unlike most microwave cakes).
    I dropped a dollop of Nutella in the centre and oh my goodness the beauty!

  52. Just made it — so good I just had to comment! I did make a few changes due to what I had on had.

    First, I made a half batch and it was plenty to curb the sweet tooth. I used 1 tbsp +2 tsp flour and one tsp coconut flour. Will try to sub more coconut flour next time. Used brown sugar instead of white sugar, natural peanut butter, and ‘original’ coconut milk instead of fat free milk. The half batch still took one minute in my microwave.

    Truly a gorgeous cake. Adding chocolate chips and vanilla ice cream like the other commenters would be wonderfully decadent. 

    As Kirby has mentioned a few times — mix really, really well. 

    Thanks for the quick treat! I love that its not too sweet. 

  53. Yum! I made this with whole wheat flour, almond milk, natural pb and honey as a sweetener. It cooked for about 1:45 and I topped it with strawberry jam 🙂 It was a teensy bit dry (maybe from the ww flour?) but the jam added the right amount of moisture!

  54. This is so good!!!!

  55. Just had to make this. 🙂

  56. Mmm,I just had to make this when I came across this. Just started pintrests today and I just love baking.

  57. I added Hersheys Hot Fudge over the top….Peanut Butter Cup  Mug Yummmm!!!

  58. Don’t have a microwave. How long if cooking in oven and temp? Thx!

  59. OMG I am in love! ???? The taste is perfect and satisfies! Me and my friends had a bake off *lol* and I won (of course because this is delicious!) A great idea for a quick snack!

  60. I’m currently 36 weeks pregnant, and had a major sweet craving? This cake totally hit the spot! I’ve tried other mug cakes in the past, and the egg always creates an icky texture. An eggless cake is perfect! I added a few chocolate chips, and my cake took almost two minutes, and it was totally worth the wait! Thank you for an awesome recipe!

  61. OMG….just tried it and….its toooo good…easy … loving it…i bought a lot peanut butter nd was going to discard the bulk….but ur recipe is a life saver..

  62. i attempted to make this but it wasn’t a cake. It was too wet. What did I do wrongn?

    • Hi did you do anything differently? Substitute any ingredients? Did you also try cooking longer than 1 minute? Depending on your microwave, it might need a longer time. Also did you make sure to thoroughly mix the batter? you really do need to whisk it until it’s completely uniform.

  63. It was Perfect!
    im a med student and i don’t have the time to whip up a gourmet meal, and i get these midnight cravings,WHICH WERE SATISFIED! 
    it was fluffy and light and crumbly. Thank You so much 😀
    now with a happy tummy i can proceed to finish studying anatomy!

  64. This is the most successful mug cake I’ve ever tried! They usually end up disappointing, but this one was delicious! I used almond milk and natural peanut butter and tossed in a few peanut butter chips and chocolate chips to replace the lack of sweetness in the PB. I keep coming back to this recipe every time I need a quick sweet fix! Mine seems to need a good 2 minutes in my microwave, but it rises up to the brim and has a great consistency. Thanks so much for this!  

  65. I love peanut butter, so I’ll have to give this one a try! It looks delicious!

  66. Great recipe! worked out just great! I didn’t have fat free milk i had 2% milk i used that i turned out just gr8! nice and simple!

  67. Wonderful! Delicious! While it might be a tiny bit of a splurge…I love the portion control aspect…if I had a wholepan of this deliciousness I’d end up doing some serious damage!

  68. Thank you for this. I always feel like I’m “wasting an egg” when I use one for just one dessert. I made mine with Peanut Butter and Co.’s White Chocolate Wonderful pb and also added a splash of vanilla. Put a little scoop of vanilla ice cream on top when it was done, too. Delicious.

  69. Thank you for a great recipe. Just made and the flavor was perfect.  This was my first mug cake, it came out crumbly. ..did you know what I may have done that could have caused that??  Whatever it was didn’t affect the great taste and I will make again.

    • the texture of this cake should be a bit crumbly because it doesnt have an egg acting as a binding agent. since it’s meant to be eaten in a mug with a spoon rather than in cupcake or cake slice form, I think it’s okay for it be a little crumbly. hopefully you don’t mind that either. I do have other recipes that aren’t as crumbly, but this particular one is supposed to be like that. I also do have other peanut butter version which have a different texture such as the flourless peanut butter mug cake.

  70. Saw this recipe and it looked so good I tried it right then and there. It was amazing!! Love that there’s no egg in it, I never have eggs in the fridge haha

  71. ran over in the microwave and didnt turn to a cake was runny rhat did i do wrong?

    • did you do anything different from the recipe? substitute any ingredients? maybe your microwave is less powerful and your cake needs a little longer?

  72. It smells great but the consistency is awful.

  73. I don’t use a microwave….could I bake in oven? What should I try? 350 for 20 min? Does anyone know?

  74. To lighten up a bit, I substituted the last tbs with unsweetned cocoa powder, used stevia, used unsweetened vanilla almond milk….not bad.

  75. Eating this right now!! It’s so good! Two thumbs up!!

  76. By far the best mug cake I’ve ever tasted!!

  77. tastes great, might be a little sweet for some tastes, fine for me
    worked without the baking powder too, I didn’t have any, cooked for 60 secs at 1000w

  78. I luv it! Perfect not at all sugary which makes it perfect yet healthy as a ten yr old i tend to luv sugar but this is perfect

  79. This is one of my mug cake recipes that I always go back to! Quick, not too rich, and no egg just makes me feel safer about cooking something in a mug!! Thanks so much 🙂

  80. Definitely one of my favorite mug cake recipes 🙂

  81. Could u use selfraising flour instead of the plain flour and baking powder?

  82. Hei! I tried this tonight with Nugatti (Norway’s Nutella) instead of peanut butter, and it tasted good. Thanks for your recipe! ????

  83. I’m a peanutbutteraholic, so needless to say I was excited to try this. We were out of milk, so I substituted 4 tbsp water. It was delicious! It was fluffy and moist and perfect for a quick snack. Instant peanut butter cake………does it get any better than this?!

  84. I Love It i added about half of a handful of chocolate chips just finishing it now .. must have for movie nights with friends 

  85. This is so good. Just a note even though it doesnt look like a lot in the mug do not double it it grows a lot. Here’s something I did with mine though dig a hole in the middle of it after you take it out and put a bit of vanilla ice cream then put what you dug out back on top.

  86. My cake turned out really dense is there a way to make it airier? Other than that this is a very good idea. Wait why does it smell like popcorn??? (I’m being completely serious)

  87. Been making this cake everytime i want to chill in front of the tv! such a good snack, i did use soy milk and brown sugar instead and it turned out good 🙂 To add to the sweetness, I top it with some strawberry jam!! Thanks for the recipie 😀

  88. I just made this, expect I’m out of baking powder so I added in ¼tsp baking soda, ?tsp salt, and 1tablespoon brown sugar. It tastes good, but not sweet enough for me..more sugar next time.

    • you can always adjust sugar to your liking, or add some frosting! i prefer my cakes to be less sweet and more peanut buttery, but i’m glad you liked the recipe

  89. The first mug cake I ever made! Worked really well, and is absolutely delicious. I found that adding slightly more than four tbsp of milk worked better, and helped me mix easier. Will definitely use this recipe again.

  90. OMG, currently enjoying this hot from the microwave!  Thank you for sharing your creation, it’s it’s so delish!!

  91. Will it stick to the cup?

  92. this was really quick and easy so i really liked this. i added about a tablespoon of choc chips because the recipe by itself wasn’t sweet enough for my taste. i love the softness of the cake so much!

  93. I was at home craving something sweet & was really pleased to try out your recipe as I had all the ingredient & didn’t even need an egg (which I gave to my sons earlier for their tea!). It was really tasty and at first I thought it didn’t look like there was much but its very rich so I couldn’t even finish it.  I just want to say that I found your measurements extremely easy to follow & agree with your reply to Tristan’s comment because being from Ireland we don’t use ‘cup’ measurements so tbls/tsp measures is easier. All my cups are different sizes 🙂 Tristan’s suggestions make a totally different cake and I was happy with your recipe & it  worked perfectly.

  94. Oh, god! This was just FANTASTIC! It was so soft but crumbly and the intense richness of peanut butter just exploded in my mouth! I actually halved the recipe and used 2 tbsp of self-raising flour instead and it worked perfectly for a quick treat!

  95. Wasn’t that great, but I do have a suggestion or two. Too much liquid in microwave’d flour tends to take on a rubbery texture. Without the egg, you end up with a gluey cake. To compensate, try reducing the amount of liquid and aiming for a more brownie like end product than a cake.

    Also, my original calculation for calories was wrong. I read 4tbsp sugar when I plugged ingredients in (my mug brownie originally called for 4tbsp sugar, so I didn’t think much of it… I’ve reduced it to 2 in my brownie recipe). 424 calories per recipe. (I did use the proper measurement when I actually made them)

    Also, a helpful reminder. 4tbsp = 1/4 cup. Much easier to measure 1/4 cup than to measure out a tbsp 4 times. I like to use a 1/8 cup measure when making microwave mug stuff, as most of my recipies break down to 2tbsp or 4tbsp per ingredient.

    • Thank you for your comments and suggestions. However, this cake isn’t rubbery at all when I make it and as you can read from the comments, many people have tried it and it worked out fine. It’s quite fluffy, so perhaps you measured out too much pb? Yes I do realize 1/4 cup is the same as 4 tbsp. I call for 4 tbsp instead for several reasons. 1) there’s a lot of non-US readers who get confused by measurements in US cups. 2) a lot of novice bakers “pack” the flour when using measuring cups. it’s less likely to happen with a tbsp measurement. Also, since all the other ingredients are measured with a tbsp, it’s easier to use just one measuring tool, rather than having to use measuring spoons and cups. the idea is to keep the recipe as simple as possible

  96. I just ran across this recipe looking for other ideas for mug based cookies/brownies and it looks like a good recipe, nice and easy to remember.

    I plugged in the ingredients at myfitnesspal and came up with 615 calories, for those who might be interested. I wonder how a half recipe would turn out…

  97. Thanks! The recipe was really good. I think I’m going to put a few chocolate chips in next time. 

  98. Absolutely delicious little snack! I love how it’s eggless and made with very few ingredients . I used stevia instead of sugar and almond milk instead of regular, and it still turned out delish!

  99. I am 33 weeks pregnant…and I have a 20 month old son. I’m sitting here with a severe sweet tooth, but it has dropped to 31 degrees (yes, TN in November) and my son is down for a nap- which means no grocery store run for me! Haha! I have NOTHING in my pantry. I figured I’d look online for quick ideas with items I DO have on hand (we ate our last eggs for breakfast. Saturday is grocery day)! OMG!!! I am so glad I came across your recipe!! I am eating this delicious peanut butter mug cake in AMAZEMENT as I type! Thank you for saving the day for this worn out Mommy!

  100. do you have any idea how many calories would be in one of these? looks scrumptious.

  101. I want to make your banana mugcake with cinnamon chips, however

    I was wondering if swirling in or layering cinnamon sugar in the batter

    & sprinkling some over the top of the uncooked batter would work instead. thank you

  102. I love peanut butter ! I will defiantly be trying this. I love that it has simple ingredients that are always on hand in my house. This would be a fun rainy day snack to have !