Kerry - almond flour is a good idea! I have heard of people using a TBS. of flax in a plain roll, too. And my personal favorite, coconut flour, at least for the sweet versions! Hey, by the way - my pumpkin ones stayed nice and high - didn't flatten out like regular revs do....but man oh man, those PB ones....you got a winner there! What I've been doing w/the muffin top pan is making a thick round "base" first, and then piling the batter on top. Seems to keep them relatively high, anyway!