Apple Cinnamon Monkey Bread Mug Cake

P+W Programming

From Start to Finish: 17 minutes

Servings: 1 serving

ORGANICSunflower® Seed Butter

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Apple Cinnamon Monkey Bread Mug Cake

Ingredients

Caramel Sauce:

  • 1 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 2 tbsp Organic SunButter
  • 1/2 tsp vanilla extract

Dough:

  • 1/4 cup unsweetened applesauce
  • 1 tsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/3 cup gluten-free all-purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 2 tbsp Granny Smith apple, finely diced

Cinnamon Sugar:

  • 1 tbsp (10g) turbinado sugar
  • 1/4 teaspoon cinnamon
  • 1/2 tsp coconut oil, melted

Directions

  • Grease a small ramekin with nonstick spray.
  • Whisk together caramel sauce ingredients until smooth (you will have some leftover of this, it’s delicious on just about anything sweet!)
  • In a separate bowl, whisk together flour, baking powder, cinnamon, and salt. Add the applesauce, maple syrup, and melted coconut oil. Mix––it will be somewhere between a batter and dough consistency.
  • Freeze the dough for 10 minutes until firm enough to pinch off and roll into balls.
  • If using the cinnamon sugar, use a fork to mix into a wet sand texture.
  • Pinch off a small (1/2 tbsp) piece of dough, roll into a ball, roll in cinnamon sugar, and place in the ramekin. Repeat with all the dough.
  • Add the diced apples, filling the spaces between the dough balls.
  • Spoon caramel sauce over top to mostly cover.
  • Microwave 90 seconds on high. Cool briefly, then enjoy!

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