I had to change these quite a bit due to my son's food intolerances, but maybe these changes will work for someone else too. First, I used gluten free oats. Although oats themselves are gluten free, they are often processed in plants that also process wheat. Second, I used water instead of orange juice, dextrose instead of white sugar, gluten free all purpose flour instead of regular flour, and extra light tasting olive oil instead of regular vegetable oil. I sprinkled the tops with brown sugar mixed with cinnamon. The batter was extremely thick, but the muffins, although not smooth like regular muffins, did hold together after baking and cooling. My son was so pleased to get a treat that he can eat. Thank you for the inspiration!
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I had to change these quite a bit due to my son's food intolerances, but maybe these changes...