5 Minute Healthy Mug Monkey Bread
Ingredients
Dough
- 1/2 of a large slightly overripe banana
- 1 tsp soft coconut oil (optional)
- 4 tbsp all purpose flour (gf, paleo, or regular all work!)
- 3/4 tsp baking powder
- 1/8 tsp salt
- Almond milk if needed
Coconut sugar mixture
- 1 tbsp coconut sugar
- 1 tsp cinnamon
Caramel sauce
- 2 1/2 tablespoons coconut sugar
- 2 tablespoons canned coconut milk cream (hardened thick white part on top of chilled or unshaken can)
- Pinch salt
Preparation
Mash banana well with a fork.
If using gf or regular flour, mix in coconut oil until well combined (works without coconut oil but enhances texture and flavor; not needed for paleo blends).
Add in flour, baking powder and salt.
Mix with a fork until a dough forms, being careful not to over-mix or dough will be tough.
Only add almond milk if needed (dough may appear dry at first but keep mixing; add more flour only if dough is too soft).
Lightly flour a hard surface and gently pat down dough onto it.
Lightly flour top of dough.
Fold dough once, then a second time over itself.
Gently form dough into a dome and cut into 4-8 segments.
Roll each segment into coconut sugar mixture.
Arrange segments in a large, tall mug.
Make caramel sauce in a separate microwaveable container by stirring together coconut sugar, canned coconut milk cream, and salt until well combined.
Microwave caramel sauce for 30 seconds.
Pour caramel sauce over dough in the mug.
Microwave monkey bread for about 90 seconds.
Cool slightly then enjoy.
Notes
Coconut oil is optional and may not be needed for paleo flour blends as they already contain fat.
Only tested with all-purpose flour blends, not individually with almond, coconut, oat or other flours.
