Step 1

In a standard, 10-ounce, microwave-safe mug (a larger mug is fine, too), combine the nut butter, banana, milk, sugar, and vanilla. Stir well so that the nut butter is fully incorporated.

Step 2

In a separate bowl or mug, whisk the oat flour, cocoa, baking powder, salt, and cinnamon. Pour the dry ingredients into the mug with the wet ingredients, and stir until fully combined. Sprinkle chocolate chips on top.

Step 3

Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so stay nearby and keep an eye on it the first time you try the recipe. Begin by microwaving on full power for 50 seconds. Then microwave for another 10 to 20 seconds, depending on whether the center appears somewhat set. In my microwave, total cook time is 80 seconds. If using a smaller, older, or lower wattage microwave you may need to add more time in 10 to 15 second intervals. The mug brownie should rise to the top of the mug near the end of that first 50 seconds, then sink back down a bit. This is normal and helps create that dense and fudgy brownie texture.

Step 4

Let cool for 5 minutes. Enjoy as-is or top with vegan ice cream or whipped cream.