Easy Peanut Butter Mug Cake with Chocolate Chips (5-Minute!)

5 from 1 vote

This easy Peanut Butter Mug Cake with chocolate chips is a quick microwave dessert made with oat flour and maple syrup. Ready in 5 minutes!

Prep Time3

Cook Time2

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: serving

Calories: 929kcal

⅓ cup peanut butter creamy or sunflower seed butter
1 large egg
1 tablespoon oat flour
¼ teaspoon baking powder
3 tablespoons maple syrup or to taste
2 tablespoons chocolate chips or to taste (I use dairy free milk chocolate chips)

Mix the Batter: In a microwave-safe mug, whisk together the peanut butter, maple syrup, and egg until smooth. This forms the base for your easy peanut butter mug cake.
Add the Dry Ingredients: Stir in the oat flour and baking powder until fully combined. The batter should be thick but smooth—perfect for a microwave peanut butter cake.
Fold in Chocolate Chips: Gently mix in the chocolate chips to make this a decadent peanut butter chocolate chip mug cake.
Microwave: Cook the mug cake on high for 1–2 minutes, checking around the 1:15 mark. The cake will rise and set in the center while remaining soft and moist, making it an ideal single serve dessert.
Cool & Enjoy: Let the mug cake rest for 1 minute before digging in. Serve warm straight from the mug for the best flavor and texture.

Microwave Times: Every microwave is different. Start with 1 minute and add time in 10-second increments.
Gooey Center: For a softer center, slightly undercook.
Nut-Free Substitute: Use sunflower seed butter or tahini instead of peanut butter.
Extra Flavor: Add a pinch of salt, vanilla extract, or cinnamon for a flavor boost.
Serving Ideas: Top with extra chocolate chips, a drizzle of peanut butter, or a scoop of ice cream.
Storage: Best enjoyed fresh, but can be refrigerated for 24 hours. Reheat briefly before serving.