But I shouldn’t have worried because the muffins turned out great!!! These muffins are delicious!!! Then, I held my breath and kept my fingers crossed as the “judges” tried them. raisins.īaked them at the same temp as directed. And I figured that since I omitted the banana, I could add something else so, I threw in 1/4 c. I omitted the mashed banana (because my little monkey ate them all 😂). canned crushed pineapple i/o the applesauce or grated apple. (We’re not gluten intolerant.) I used quick cooking oatmeal i/o the rolled oats. I used whole wheat flour i/o the GF blend. I made the following swaps/omissions because I didn’t have them in my pantry because of covid19: OMG! Sooooooo yummy! My husband and kiddo declared this recipe a winner! And I totally agree!!! Thank you!!! I’ve baked a number of your treats and they’re all very forgiving with swap outs - which, imo, is such a blessing during this pandemic. Will definitely make them again, and may stick with the buckwheat as it was delicious & nutritions! Recommend. They turned out great! Delicious, baked through but not dry, had a nice rise to them. We also didn’t have any nuts for topping, so skipped that. So there may have been a little more banana than the recipe calls for. I didn’t measure the banana either, just eyeballed it, using 2 small ones. I also skipped the sugar all together, but kept the maple syrup.

Then I realized we didn’t have any more oats and our flour selection wasn’t exactly as mentioned in the recipe so I used 1/2 cup of the GF hot cereal mix from Bob’s Red Mill, and I used a mix of buckwheat flour & Bob’s Red Mill paleo flour mix – about 3/4 cup of each. (Saving the last bit of almond milk for my morning tea.) We bake mostly gluten-free, but not necessarily vegan, so we used 2 eggs & half-half instead of the nut milk. We love to bake muffins together and these were a bit! I had to iron-chef the recipe a bit as I was missing a few ingredients. I made these today with my almost-3-year-old.

Carrot cupcake baker chick