Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (4)
I substituted 1 cup each of oat and almond flour for the 2 cups of whole wheat flour but otherwise followed the recipe – very good!
Absolutely loved this !
I made it into a slice
I too experienced batter that was too dry. My 2 year old was not a fan. Personally I didn’t care for the orange zest and juice in the muffins.
We are slowly working our way through plant based eating recipes to determine which are kid friendly/approved so that we can add more veggies into their diets. I wasn’t sure about this recipe in the beginning because it was not easily mixed and seemed dry. I added about 2 TBS more oat milk than required so that the flour mix would be wet as needed. I used a silicone heart shape pan and a regular muffin pan. They both needed a few extra minutes to cook, but that is probably my oven. Taste testers were 3 picky kids who gave it 2 thumbs up!!!