My family loves these muffins! I have played with the recipe a bit to try to make them healthy, vegan and gluten free. If you are looking for a few more changes to make these muffins healthier, I have made these changes. 1) use ground flax seeds and water for a healthy egg substitute. 2) use coconut sugar in place of the white and cut down to half a cup.3) replace milk with unsweetened almond or soy milk and 4) use quinoa or spelt flour in place of all or half the white flour. The quinoa flour is a little higher in fat than wheat flour so it makes baked goods more moist. I made the topping with coconut oil, coconut sugar and cinnamon, if you have a lot left over freeze it for your next batch. My taste testers have loved all the variations!
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My family loves these muffins! I have played with the recipe a bit to try to make them...