We did write in the post “do not use almond or coconut flour” 🙁 Sorry it didn’t work, but just so you know for the future: this is what happens when you sub oat flour with almond or coconut flour. Almond flour is higher in fat which makes breads/baked goods more moist. You’d need to reduce the amount of moisture otherwise in the recipe. If you want to use almond flour in baked goods, I recommend looking up ‘almond flour + specific baked good’ rather than trying to make subs. It’s just too expensive to have to throw something out. Best of luck finding a different recipe that works for you, or if you want to give this another try with the oat flour I promise you’ll have a much better result!

this is probably because you ground your own oats! Try using oat flour next time 🙂 Should be very moist, not crumbly!

I’m sure it would be fine. I just wouldn’t use vanilla almond milk in savory recipes. And if it has sugar added it might make it sweeter

I wouldn’t bake it in a muffin tin. You can make these Zucchini Bread Muffins. The bread might just need a few more minutes in the oven. Maybe your oven runs a little less hot. The pan you bake it in can also make a difference. Metal cooks quicker. Glass/ceramic cook slower!

So glad you liked it!