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; 4.3 g total fat; 0.2 g saturated fat; 1945 mg sodium. 146 mg potassium; 231.4 g carbohydrates; 22.8 g fiber; 31 g protein; 10 IU vitamin a iu; 364 mcg folate; 451 mg calcium; 7 mg iron; 31 mg magnesium; 1 mg thiamin;

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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