In this versatile recipe, you may substitute whole-wheat flour for the whole-wheat pastry flour. For a more fiber-rich muffin, use all whole-wheat flour. Source: EatingWell Magazine, October/November 2005

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.



Make Ahead Tip: Stores nicely in a freezer bag in the freezer for up to 6 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Nutrition Facts

1125 calories; total fat 4.3g 7% DV; saturated fat 0.2g; cholesterolmg; sodium 1945mg 78% DV; potassium 146mg 4% DV; carbohydrates 231.4g 75% DV; fiber 22.8g 91% DV; sugarg; protein 31g 62% DV; exchange other carbs 16; vitamin a iu 10IU; vitamin cmg; folate 364mcg; calcium 451mg; iron 7mg; magnesium 31mg; thiamin 1mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great Starting Point This is very tasty. It's not something whole wheat that tastes like white flour but it has such a nice flavor. This is really great to have on hand. I make a bunch of it ahead of time so all I have to do is portion out the wet ingredients. There are several variations on this site and pretty much any combo you like would work. Read More