I'm thinking of making a gluten-free set of mini-muffins for our church's Palm Sunday breakfast April 2, 2023. I've considered gluten-free flour but don't really enjoy the bland flavor. I like the idea of almond flour but am concerned that that flour won't bake well in a mini-muffin. Coconut flour is not acceptable as the muffins have to be baked at least a day in advance. I have also considered oat flour, but I think oat flour will produce rather flat muffins. Any advice from those who have played with helping others who have to avoid All Purpose Flour?

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