Hi Kaja, The sugar is important for structure here so we wouldn’t recommend reducing it, but if you still want to try it, we would suggest keeping everything else the same.

Hi! We wish we had a good gluten-free, nut-free alternative for you, but unfortunately almond flour is important here for the light and fluffy texture! You could play around with a mix of other GF flours (sunflower/pumpkin seed meal, more GF blend, cassava flour, potato starch), but it will take some experimentation to get the right amounts as they vary in their absorbency and properties. We would suggest referencing our guide to gluten-free flours for guidance. Or if you’re not GF and can have all-purpose flour, that would be an option (it’s not as absorbent so you’ll only need about half the amount). For the applesauce, you could try another neutral-flavored fruit/veggie purée (such as pear sauce) or 2 eggs (if not vegan) and bake for less time since eggs will be more drying. We haven’t tried with these modifications so we can’t guarantee the muffins will turn out the same. Let us know if you do some experimenting!

Hi! You’re spot on that with lemon desserts, we usually prefer cane sugar. It provides a more neutral flavor that lets the lemon flavor shine. Coconut sugar can be overpowering and will also yield a darker muffin with less structure. Coconut oil might also have an overpowering flavor here, but it could work! Let us know if you try it out!

Hi Victoria, we haven’t tested it that way, but it could work! We would suggest using 2 eggs. Eggs are more drying than applesauce, so you may not need to bake the muffins for as long. Let us know if you do some experimenting!