I have had this problem with many baked goods, they turn out too dense and crumbly. I recently made a batch of muffins and they were very dense and didn't hold together well. However, they were very moist. This same thing happens every time I make banana bread as well. I live in Colorado Springs, CO, so at a high altitude (new to the area). Could this have something to do with it? Any advice would be greatly appreciated. I will include the recipe I used for the muffins, I will want to make these again soon! And I hope to stick to no wheat flour, my husband is on a new diet, the blood type diet...not sure if anyone has heard of this, but he can have no wheat flour.
Oat Flour Muffins:
Mixed dry ingredients and wet ingredients separately, then mixed together. Placed batter in muffin tin and baked in 375 degree oven about 20 min.
What could be making them so dense and crumbly?? Possible oat flour? If so, how can I fix this??