This recipe is great. I subbed with used ground oat flour, dark brown sugar, oil, egg white, 1 tbsp of honey and milk each. The flavor was great but the muffin did not "hold" like a muffin should. It came out soggy for lack of a better word. I tried it again with unground oats (quick oats), left out the milk and honey and although it held up better, it's still not quite what it should be texture wise. On the first try (I halved the recipe), I used 93g of oat flour (given that 1 cup white flour = 125g). The second time, I used 67.5g of (quick oats) given that 1 cup of coarse oats = 90g. Could it be because I used instant/quick oats of I did not an enough oat flour? HELP!!
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This recipe is great. I subbed with used ground oat flour, dark brown sugar, oil, egg white, 1...