Do you ever crave sugary foods only when you indulge in sugary foods? For example- if you eat a cookie, you want another, and another? Or- sometimes a bowl of ice cream turns into 1 and a half?
That’s me…especially when it comes to high sugar foods! I am a sweet tooth kind of girl and lately I’ve been a little out of control when it comes to not-so-good for your sweets (thanks to meetings at work and restaurants eating).
I tell myself that indulging in MODERATION is okay…but then I over-indulge. Whenever I overindulge I give myself a really hard time and feel a lot of guilt about…the workout I just cancelled out or how crappy I’m going to feel in a few hours.
Enough. How about I just make more homemade desserts that have a LOT less sugar, are made with whole grains, and are portioned properly?
DING! Best idea ever.
I have a feeling this cake muffin (because I couldn’t decide whether I should call it cake or a muffin) is going to be my new dessert best friend!
My original inspiration came from this Clean Eating Chocolate Mug Cake, but I didn’t really follow the recipe at all. The fact that it’s single serve, chocolate, healthier, and microwavable rocks my socks…so I made a version of my own.
That is pretty dang awesome for a DESSERT.
So on top…I made a little drippy heaven. I mixed peanut butter with unsweetened cocoa powder and melted it to create peanut butter chocolate sauce!
could eat that stuff by the spoonful
So enlighten me. What are your habits with sugary foods?
Mix all cake muffin ingredients together in a small mason jar or coffee cup. Then, microwave on medium-high heat for 1 minute and 30 seconds. Tip: I changed my microwave setting to 80% heat.
In a small tupperware, melt peanut butter in microwave for about 20 seconds. Then, add in cocoa powder and mix.
Pour on top of cake muffin and enjoy! I sprinkled a few mini dark chocolate chips on top.