I got out my jar of Almond Butter again to try another recipe from the 19 New Recipes to Make with a Jar of Almond Butter list I found a few months ago from which I made the Almond Butter Banana Oatmeal Smoothie. I'd been intrigued by the muffins, and with the weather getting a bit cooler I was prepared to do some baking. I also had a lot of time for baking over the past weekend, as we rented a beach house and since James didn't return from a trip to Brazil until Sunday I had Friday evening and all day Saturday for baking. I made a few changes to the recipe, so mine was not vegan. For starters I used a real egg, rather than a flax seed substitute. I have tried flax seed as an alternative when baking, and it worked out well, but I just took what was easiest when I packed up food for the weekend, and I was already bringing eggs. I also used regular milk instead of almond milk. The recipe calls for oat flour and whole wheat pastry flour, but since I noticed some unused almond flour in our cupboard when I was packing I decided to just try baking with that instead. I used allspice in place of cinnamon. The recipe was easy to follow, even given that I was in an unfamiliar kitchen, and I was working with some substitutions. The muffins were really tasty. The only sweetener, was 1/3 c. of brown sugar, so all the other flavors were evident, and the almond butter gave it a wonderful creamy texture, though they didn't rise as much they might have with a grain-based flour.