Gingerbread Mugcake

Once I start making mugcakes for breakfast, it's like I can't stop for a week. They're just so easy and I'm just so lazy XD hahahaGingerbread MugcakeServes: 1Mugcake Base

• 1/2 cup old fashioned rolled oats
• 1/2 cup liquid egg whites (or 3 egg whites)
• 1 TBSP unsweetened applesauce
• 3 TBSP plain Greek yogurt
• 1 TBSP coconut flour
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1 stevia packet
• 3/8 tsp ginger
• 3/8 tsp cinnamon
• 1/8-1/4 tsp nutmeg
• 1/8-1/4 tsp allspice
• 1/8-1/4 tsp cloves

Caramel Cinnamon Glaze

• 1 TBSP cinnamon swirl whey protein (or vanilla)
• 1/8 tsp cinnamon
• 2 TBSP sugar free syrup
• 2 tsp walden farms zero calorie caramel syrup

 First, grind your oats into a flour. Then add the remaining mugcake ingredients and blend again. Then, pour the batter into a bowl sprayed with nonstick spray. Microwave for 2:45-3:15 minutes. Flip onto a plate and let cool.Make your caramel cinnamon glaze by mixing the four listed ingredients. Add on top of your mugcake. Add chopped pecans if desired.