Cinnamon Muffin in a Mug

Ths was super easy and yummy!! I loved it!

This is probably the best “mug” food I have had. The problem was with the cinnamon quantity. I reduced mine to a heaping teaspoon and it was still too much. I’ll probably reduce further to 1/2 tsp next time. This is so easy to make and would be good with blueberries or chocolate chips. Also key is to let the muffin cool outside the mug; otherwise, it will be a little gummy from the trapped moisture. The muffin pulls away from the sides of the mug very easily. Thanks for a quick and healthy breakfast staple.

Aside from having a lot of ingredients, this is a good recipe. It was really tasty. My 5yo is very pleased and I will make this again.

Yes and yes. The first time it overflowed the mug, I think I put too much fruit in it. Wonderful both hot and cold.

It was easy to make and I had all the ingredients and delicious. I would like to make a cake or a pan of muffins. What would it take to increase the amount?

It was pretty good I might make it again thanks for the recipe though.

Excellent recipe. I substituted almond flour for all purpose flour, agave syrup for honey, plain Greek yogurt for vanilla. I added a teaspoon of unsweetened cocoa powder and few chocolate chip, my son loved it. Great recipe, can be used for breakfast and quick and satisfying dessert. Possibilities for variations are endless. Thank you Nana for the recipe.

it is very good!!

I love this recipe, so simple and delicious!

Found it to be quite tasteless. Shud have more sugar or something to ramp up the cinnamon flavor

I only put in 1 T cinnamon, I didn’t like the taste of this at all.

I made this as it…I think it’s one of the best mug muffins I have had!

This was a horrible cake with great potential. This may be because I was missing many items on the list. I traded vanilla yogurt for strawberry, flax seed meal for flour, and chopped walnuts for oats. I also used 1 1/2 tsp of cinnamon. I know this is supposed to be healthy, but it was so bland that it’s not worth it. what this cake needs is sugar and apple slices. I cooked my cake for 90 seconds. The top was dry and the bottom was underbaked. I am going to bake actual cinnamon muffins next time.

The muffin was quite bland and was not worth the calories. Syrup definitely improved the taste factor, but for something that is high in calories you would expect that the muffin wouldn’t taste like you were on a diet. I did like the ‘in a mug’ idea and the original recipe cooked perfectly.

This recipe was good for a quick breakfast. I added a pinch of salt, and substituted hazelnut meal for the flaxseed meal. The taste was very good, but the consistency turned me off a bit. It’s more like a cross between a souffle and a sponge cake rather than a traditional muffin. I’ll make it again because it’s tasty, healthful and quick, but I’ll use only half the cinnamon next time.

I used plain non-fat greek yogurt, added 1/2 tspn of vanilla, used xylitol instead of honey. I didn’t put in walnuts . I substitued non-gluten flour for the flour. I am trying to lose weight and be on a nutritional path where my calories, proteins, carbs and fats are regulated properly in order to lose weight – and continue this for the last segment of my life, no more fad diets. As my son just cured himself of Diabetes type II and lost 40 lbs following this type of regime. I just read another review which said to add a dash of salt, that I think will make it really work-I’ll try that next time – I am sharing it with many friends – perfect combo of protein and carbs. This muffin in a cup is perfect for that, especially when one is on the go…I love it, thank you Nana…

It was good, but a little bland. I think next time I will add either some nutmeg or pumpkin pie spice, maybe both

I made it & was disappointed. It was a soggy mess & the taste was terrible. That is purely subjective & I don’t consider myself a chef by any means, but I have been baking for about 40 years & can generally make tasty stuff. This won’t be repeated in my house.

I will make this again. I subbed pumpkin for the yogurt, coconut flour for the wheat flour, didn’t have any flaxseed but my pecans were already ground so used them. I liked the amount of cinnamon. I would probably add a little coconut oil and some salt next time.

These are great for a quick breakfast or snack. I shared this with my daughters. Nutritious and satisfying. I did mix the ingredients in a separate bowl and very lightly sprayed the mug. To make muffin less “spongy moist”, just micro a bit more, although this can make them a bit “rubbery.” Still good.

I put 1 1/2tsp cinn instead 2.. Had a gr8 amount of cinn taste but the overall muffin tasted kinda bland. I really wanted to like this 🙁 but prob wouldn’t make again. Texture was 3 stars tho.