Similar Posts


  1. These were so yummy! My husband was trying to add more steel cut oats into his diet but it took too long to make it every morning, so I was trying to find a way for him to not have to make it. I was grateful to find this recipe. I didn’t have liners, so was nervous, but I greased the muffin cups and was able to tap them out. I subbed out swerve + water for the maple syrup and it turned out great. They aren’t too sweet and are so fluffy. The oats are still chewy, but I think that might just be how the SC oats are? I think next time I will add in walnuts for more texture. I’m going to have one this morning with vegan cream cheese!

    1. Thank you so much for taking the time to leave this thoughtful comment. The addition of walnuts for texture sounds truly superb. They still do have a bit of a nutty crunch depending on the brand we use, but we quite like it. I am happy you did too! Very best, xo Sarah

  2. Baked these last week. I was confused by the amount of "1/2 cut pumpkin puree" listed in the ingredients, since all the other ingredients are listed by weight or volume. I gambled and made the batter using 1/2 of a 425 g can of pumpkin puree (~212 g). Muffins came out quite tasty, but if you could please provide some clarification as to the weight or volume of "1/2 cut pumpkin puree", I would be very appreciative.
    Thank you for all the wonderful recipes!

    1. You're so right about that Jes! That does seem confusing. Thanks so much for bringing that to my attention. I'm going to test the recipe with both 1/2 can pumpkin puree and 1/2 a cup because now I don't know what yielded the best results for us. Thanks so much and I'll update accordingly!

  3. Mine weren’t muffins they completely fell apart. A little disappointing.
    I used coconut flour and followed as instructed. The taste is good so is there something I should change to make them more like a muffin? Mine are all crumbly

    1. Hey Cassandra, Im so sorry that happened. I'm sure that was so disappointing! The recipe calls for gluten free flour, which is not the same as coconut flour. Coconut flour is a type of gluten free flour, but contains no gluten and is not a 1:1 replacement for gluten free flour. If you need something without any grains, a good 1:1 replacement is "paleo flour" by Bobs Red Mill. I hope this helps!
      With love, Sarah

Leave a comment !

Your email address will not be published. Required fields are marked *

Recipe Rating