I wish I’d read your comment before mixing these. I used the prescribed amount of stevia and these are inedible. I will try again with about 1/4 teaspoon versus the 1 tablespoon I used. Otherwise this seems like a great recipe (assuming these bake through okay – I’m making them to see how they set up given that I, too, found the batter a bit runny).

I wondered too about the i wonder about the amount of stevia. One tablespoon of pure powdered stevia seems like it would be way too sweet. I’ve used Stevia for a long time and my guess would be 1/4 to 1/2 tsp. would be about right for a batch this size. Plus I would add a bit of maple syrup too as straight stevia has an off aftertaste.

Also according to nutritionist guru Adele Davis, baking powder should be avoided as it attacks the B vitamins along the myelin sheath of the nerves, leaving many people feeling jittery, anxious, angry.

I haven’t used it for decades. Instead I use 1/2 to 3/4 tsp baking SODA per cup of flour. I sift it through a tea strainer. If you don’t you get pockets of bitter . flavor in the baked goods.

That amount is not correct with the stevia used in this recipe, which is linked within the ingredients. The brand used, 1 tablespoon corresponds to 1/2 cup of white sugar. Sorry you found them to be bitter, my family loved them, but the each brand of stevia has different levels of sweetness.

I’m sure you could with white flour although I can’t say for sure with almond as I never can use it, my youngest has a tree nut allergy.

no oil is needed, it was a mistake on my part in writing that in directions.

So very sorry Marsha!! My website was having some problems and I missed many comments as they were going to spam so I never saw this comment of yours. No oil was needed. It was an error on my part as I adapted them from my refined sugar free pumpkin spice muffins which does use oil. Since I had increased applesauce here in this recipe, no oil is needed. Did they turn out?

yes absolutely!