Hi everyone!
Sunday turned out to be a bake day! A friend of mine {same one who encouraged me to start this blog} and I tried out a recipe she found. I do know she found this online but I do not know where. I will not be able to give the person credit for the yummy muffins.
Sunday turned out to be a bake day! A friend of mine {same one who encouraged me to start this blog} and I tried out a recipe she found. I do know she found this online but I do not know where. I will not be able to give the person credit for the yummy muffins.
We
did not want to use the all-purpose flour in this recipe so after some quick
internet searching we found a replacement ratio of flour to oats. We figured if the muffins did not bake correctly
we could use another ratio and try it out again BUT the muffins turned out delicious!!
Someone
online used the ration of 1/3 cup oats for every ¼ cup flour
{we used rolled
oats}.
We
were not sure if the replacement would make the muffin dry or hard or if the
oats needed to be ground or not … oh geesh … so we ground half of the oat
replacement and kept the other half as whole rolled oats. There was no other reasoning for this other
than “let’s try it.” The recipe called
for ¾ cup all purpose flour so we used 1 cup oats {½ cup ground, ½ cup whole}. We omitted the sugar and replaced it with a
banana {this will end up being used to spread on the tops of the muffins before
baking}, however; we did use some coconut palm sugar on 4 of the muffins for
her son.
{I hope you enjoy the muffins}
Alright, let’s get started on this modified muffin recipe. Let me know if you make changes, what changes you make and if you will make the muffins again!
Enjoy!
