This adapted very well to my diabetic changes: used whole wheat flour and Porridge Oats which are a mix of large oat flakes, oat bran, wheat bran and flax seed. I also used no sugar added maple flavored syrup. They rose beautifully and are very tender and moist inside. I love that they aren't over sweet but if you have a sweet tooth you'll want to increase the syrup (allow for moisture changes) or add some sugar. The natural PB is the only kind I ever use and the flavor came through in just the right amount.