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 (17)
The texture is more like baked oatmeal. Flavour is good, but the texture wasn’t great.
Just made these and they are fantastic.
I’m looking forward to making these. It would be awesome if your recipes included weight measurements for baking. For example instead of 1 medium banana it could say 300g banana, same for flour measurements. It’s so much more accurate that way. Thanks for considering!
Can almond flour be used in place of whole wheat flour?
oops I meant to say ‘barley or spelt MAY NOT trigger’ (see below)
Almond flour won’t stick together but teff or amaranth might and both are quite moist and GF as far as I know. The oats (and maybe a little bit of almond flour) should help keep the muffin from getting too heavy. Also, for some people with mild allergies, barley or spelt don’t trigger wheat gluten allergies even though they have gluten, and buckwheat doesn’t have gluten (but apparently can contain small amounts from cross-contamination) and holds together as if it does (think classic French crepes)
It looks wonderful, can’t wait to make them
I add this to my recipe box and it says it is there, but it isn’t. I’ve searched by keyword and it does not come up. I’ve also looked at every entry and still nothing. I’d like to add this to my grocery list.
What is a good substitute for rhubarb?
Thanks
Pineapple? Granny Smiths? Lemon zest? Something moist and tangy
Try cranberries or blueberries.
Do you have a gluten-free alternator please. We need more vegan gluten-free recipes. It’s tough out here !
I find Bobs makes it too gummy for me- I’ve used oat flour successfully, I find it has the closest texture to wheat.
I would substitute Bob Mill’s 1-to1 gluten free flour for the whole wheat flour and use GF baking powder.
What could he swapped for the banana? What would the measurement be?
Also avocado
You can probably swap 1/2 cup of applesauce for the banana.