Personally I would find a recipe that used all purpose flour, there has to be several thousand of them available on the internet. If I did not find one with a similar flavor profile I would consider subbing in the unique ingredients that I liked about the first recipe( excluding oat flour obviously). Modifying a flavor profile would seem a task more likely to succeed than to deal with the quite different properties of the 2 flours.
Yes, but it will change the overall intended taste and texture of the muffins. Just as long as you're okay with that! :) You should also be careful with how much you stir the batter, since all purpose flour has gluten, whereas oats don't - if you stir too much the muffins can become tough.
I also recommend that you add 1 cup of all purpose flour before adding the 1/2 cup.
Mix it until just combined and see how the consistency is before adding the 1/2 cup. Sometimes APF can be a little dryer than oat flour, and adding too much could dry out the batter.
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I also recommend that you add 1 cup of all purpose flour before adding the 1/2 cup.
Mix it until just combined and see how the consistency is before adding the 1/2 cup. Sometimes APF can be a little dryer than oat flour, and adding too much could dry out the batter.
I hope you love the muffins!