NOTES:u003cbru003e1- To double the recipe, use 1 whole egg and double everything elseu003cbru003e2- I've made these with all oat flour before, if you need to keep it nut-free. You can use any other milk in place of almond
-1 In a greased mug or microwave safe ramekin, whisk together the egg yolk, oil, milk, maple syrup and vanilla extract.
-1 Mix in the oat flour, almond flour and baking powder and stir until its fully incorporated.
-1 Whisk in your desired toppings, reserving some to top.
-1 Place the mug over an oven safe plate (to prevent overflow), and microwave for 1 minute. If the top of the cake is still wet, microwave for an additional 30 seconds.
