I love sweets and all sugary things, but I also have the metabolism of a 30 year-old, so that doesn’t help. I am always on the hunt for healthy sweets alternatives. From oat muffins to homemade yogurt bars, I’ve tried them all. When I was scrolling on Instagram, getting lost between reels, I stumbled upon a short video titled ‘5 minute healthy mug cinnamon rolls’ (you can find it below).
Vegan, healthy and quick? Yes, please!
I absolutely adore cinnamon rolls, so you know I had to try out this recipe. It is originally made to be baked in the microwave, but if you’ve got 30 minutes in total to spare, I’ve tweaked the recipe to bake it in the oven. Let’s begin!
The ingredients you’ll need for…
- 2 ripe small bananas
- 12 tbsp flour*
- 2 tsp baking powder
- 1 tbsp almond milk
*You can add more flour if needed but the more you add, the more cakey they will become.
- 2 tbsp coconut sugar
- 1 tbsp cinnamon
- 1 tsp coconut oil for brushing
The syrup (depending on how much you want)
- 1 – 2 tbsp coconut sugar
- 1 – 2 tbsp almond milk or condensed coconut milk
*Time to preheat the oven to 230° C.
In a bowl, mash the two bananas, and add the flour, baking powder and milk.
Mix them together until you get a fluffy dough.
Spread the dough with your fingers or a rolling pin and brush some coconut oil on top for the filling to stick nicely.
Sprinkle the filling evenly and roll the dough.
Once you’ve rolled the dough, cut it into 6 even mini rolls and pop them into a ceramic dish lined with baking parchment.
Next up – the filling. Mix the coconut sugar with the milk (use condensed milk for a creamier texture) and spread it on top of your mini rolls.
Bake the mini cinnamon rolls at 230° C for 15-20 minutes.
You can add your favourite syrup on top or eat them on their own. I drizzled some zero sugar syrup from Myprotein – the chocolate one – for an extra flavour.
This has six servings with 70 calories per serving.
Hope you enjoy! If you do decide to try this, send me a pic on Instagram.