The first time I made this muffin, it came out a sort of unfortunate soupy texture. A couple tries later, I now get a nice muffin consistency. Here are the tricks: WATER: Measure, don't eyeball. I was eyeballing at my office, but you actually need to get the right amount of water added. I found going slightly less than the 1/4 C actually worked best. (I guess it makes sense in retrospect, baking in general requires precision. Now I keep a 1/4C measure at my desk drawer.) MIXING: Get a fork and really whip this mixture. At first I did a "gentle" stir, because usually when you bake muffins from a box mix you want to really lightly mix them to avoid cone-head muffins. But this does best with a really thorough mix -- get a fork, scrape along the edges as you stir, and whip it until its really thoroughly mixed. COOKING TIME: I found mine take 1 min (sometimes 1 min + 10 seconds) rather than 45 seconds. FLAVOR: To me the banana and blueberry have a pretty noticeable monk fruit aftertaste. You can easily mask it by adding blueberries, etc, though for easy office meals I leave it plain and just have gotten used to it. The peanut butter is my favorite -- very little noticeable monk fruit aftertaste, and a nice indulgent flavor from the chocolate chips. Will this taste like your morning muffin from Starbucks? No, but for comparison a Starbucks blueberry muffin has 55g carbs, 29g sugar, 1g fiber and 6g protein. These mug muffins have 29g carbs, 6g sugar, 5g fiber, and 12g protein... plus have a much cleaner ingredient label. So don't go in expecting exactly the texture and taste of a bakery muffin -- but for me the taste trade-off is well worth it for a highly nutritious, warm breakfast I can quickly make at the office that does a good job keeping me full for ~3 hours.

Not the best health protein breakfast item. But it is creative. It has a pretty good taste. I find that it works better for me if I put more water than is suggested into it. It is kind of dry and condensed with the suggested amount of water. But more water makes it bigger & moist.

Measure the water! Otherwise, it's a disaster. I use 1/4 cup cold water (from the fridge, not tap water). After cooking, I dump it out on a plate, cut an opening in the middle and add some vegan butter. I microwave it another 30 seconds and it's actually pretty decent that way. It's really hard to find a gluten free vegan muffin, so I keep buying these!

I almost didn't order this based on reviews but I'm glad I did. I like these muffins. They come out right if you follow the directions properly. They are initially fluffier and then shrink down a little. I wanted to incorporate high protein and fiber foods to my diet that are void of highly processed ingredients and quick to make. This is the perfect addition to my day. Let it sit for a minute or two after cooking so it can dry up a bit. I cooked mine for 45 seconds and then added 20 more seconds. Perfect !

I am really happy with these! I pretty much eat oatmeal or eggs in the morning, and thought I'd try something new. These have more protein and fewer carbs than oatmeal, even though I add flax seeds to my oatmeal. They remind me of bread pudding, so maybe not everyone would like that. I love bread pudding, so these really work for me.