# Components:
→ Dry Ingredients
01 - 1/4 cup vanilla or unflavored protein powder
02 - 2 tablespoons oat flour or almond flour for gluten-free
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - Pinch salt
→ Wet Ingredients
06 - 1 large egg
07 - 3 tablespoons unsweetened almond milk or milk of choice
08 - 1 tablespoon maple syrup or honey
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Swirl
10 - 1 teaspoon coconut oil or melted butter
11 - 1 teaspoon brown sugar or coconut sugar
12 - 1/2 teaspoon ground cinnamon
→ Optional Frosting
13 - 2 tablespoons Greek yogurt
14 - 1 teaspoon cream cheese, softened
15 - 1/2 teaspoon maple syrup or powdered sugar
# Directions:
01 - Mix protein powder, oat flour, baking powder, ground cinnamon, and salt in a microwave-safe mug of at least 12 ounces.
02 - Add the large egg, almond milk, maple syrup, and vanilla extract. Stir thoroughly until a smooth batter forms, scraping the sides.
03 - In a separate small bowl, blend coconut oil, brown sugar, and ground cinnamon until uniform.
04 - Distribute spoonfuls of the cinnamon swirl mixture atop the batter. Use a toothpick or knife to gently swirl it through.
05 - Microwave on high for 60 to 90 seconds or until the center is just set. Avoid overcooking; microwave times may vary.
06 - Combine Greek yogurt, softened cream cheese, and maple syrup or powdered sugar in a bowl. Mix until smooth.
07 - Spread or drizzle the frosting over the warm mug cake. Serve immediately.
