Comments on: Blueberry Oatmeal Muffins {Gluten & Sugar Free}

By: Brenda

Brenda — Fri, 12 Aug 2022 11:44:03 +0000

I have a stevia chart for Sweetleaf I wrote to help with the recipes. Keep in mind, this recipe was written in 2013 and I no longer use that product in my recipes, but this is the stevia conversion chart that might help you with your organic pure extract. https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
I also wrote a new conversion chart that has all the sweeteners I use in my recipes now, https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/.
Hope that helps!

By: KF Dallas

KF Dallas — Thu, 11 Aug 2022 21:29:30 +0000

In reply to Brenda. Brenda, I noticed you used a Stevia Powder that is Inulin first and then Stevia followed by Silica powder. I use 100% pure stevia powder. Do you know how much 100 stevia I should use? Or how many teaspoon equivalent what you use is? So for example, 1/8 teaspoon of what you use equals 1 Teaspoon of sugar? Whatever you have is great.

By: KF Dallas

KF Dallas — Thu, 11 Aug 2022 21:19:46 +0000

I have not made these yet, but the recipe is what I was looking for. I really hate it when people post healthy and “no Sugar” . Make you read through 3 pages of how their family loves it and them patting themselves on the back and telling you how amazing their recipe is, only to FINALLY get to the recipe and find it is loaded with Honey or Maple syrup. Sugar bombs are not even slightly desirable or healthy to me. This recipe is the first I found that used something other than Honey or Maple syrup… Thanks! After I make these, if I will like them, I will upgrade to 5 stars.

By: Mary Cross

Mary Cross — Tue, 24 Aug 2021 21:37:28 +0000

In reply to Mary Cross.

Whoops; I must apologize. These muffins are good! My husband had refrigerated them & that doesn’t work well–just out of frig. However, I do think they’d be best with nuts added.
Cheers!

By: Mary Cross

Mary Cross — Mon, 23 Aug 2021 17:51:11 +0000

In reply to allison Nolan.

These were the worst muffins I’ve ever eaten. Not at all sweet & too much liquid.

By: Brenda

Brenda — Thu, 22 Jul 2021 10:42:25 +0000

In reply to allison Nolan. yes almond flour will work

By: allison Nolan

allison Nolan — Thu, 22 Jul 2021 01:34:40 +0000

Can almond flour or Arrowroot flour be substituted for the gluten-free flour?

By: carole braiden

carole braiden — Tue, 12 Feb 2019 17:42:54 +0000

Hi
Mine turned out gooey too even though I left them in 5 min longer. The only change I made was the eggs and I used the flaxseed substitute with 2 tbsp of flaxseed and 6 tablesspoons of water. Was it because I didn’t grind the flax to flax meal.

They also wouldn’t come out of the paper cups – maybe not enough spray but I did spray them.

I’ll try them again when I hear back. Can’t have eggs. I used gluten free oats and 1d cup of oatmeal flour.
Thanks for your reply.

By: Brenda

Brenda — Mon, 28 Jan 2019 12:53:02 +0000

In reply to Tina. I've heard you might be able to some some fat with applesauce.

By: Tina

Tina — Mon, 28 Jan 2019 02:05:04 +0000

Hi, I have recently been told to cut down on oils and butter. Is there a substitution you can think of that I could use instead of butter that is not oil?

By: Aly

Aly — Tue, 30 Jan 2018 01:32:29 +0000

Wow! Thank you so much for all your recipes, Brenda! I have recently made some drastic changes in my diet and have only just today discovered your site. My first batch of muffins just came out of the oven and I couldn’t wait to try one. These are outstanding! Just what I have been looking for. Your hard work is very much appreciated by so many. Keep up the great work!

By: amie

amie — Sun, 05 Feb 2017 08:57:01 +0000

I made these this afternoon and they are delish! I used wholemeal [not gluten free] flour, and no stevia because I don’t like it. Still super sweet and moist.
Oh I used regular rolled oats and baking soda/powder too. Thanks for a great recipe!

By: Johanne

Johanne — Wed, 13 Aug 2014 03:27:56 +0000

In reply to Brenda.

I did add the rolled oats as in the recipe. I may try adding a bit of arrowroot flour to the flour mixture. I will try reducing the applesauce as you suggested. I will try these again with the modifications and I’ll let you know how they turn out. Thank you so much for responding and for the additional information.

By: Brenda

Brenda — Tue, 12 Aug 2014 23:44:58 +0000

In reply to Johanne. Did you leave out the rolled oats? If not and you used just one cup of your flour I would think it might not be dense enough for the amount of applesauce I used with the King Arthur flour which has a substantial amount of potato starch. I would personally increase the sorghum and reduce the teff and I would reduce the applesauce by 1/2 a cup. Hope that helps!

By: Johanne

Johanne — Tue, 12 Aug 2014 23:39:26 +0000

In reply to Brenda. I make my own combination due to the multiple allergies of my 3 grandchildren. The combination is 20% sorghum flour, 20% teff flour, 30% tapioca flour, 30% rice flour. Three are allergic to corn and and one to potatoes so corn starch, potato flour or starch is out of the question. They are allergic to dairy as well so I just remembered I substituted extra light olive oil instead of butter. It is such a challenge baking for them so if there is anyway to make this work, I'd be forever grateful. Thanks for taking the time to respond.