Notes: White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the regular whole wheat flour.
Remember to measure the flour correctly, using
this method or a
kitchen scale. (← That’s the one I own and love!) Too much flour in the batter will make your muffins dry and crumbly, rather than moist and fluffy.
Pure maple syrup or
agave may be substituted for the honey.
Any milk may be substituted for the nonfat milk.
GLUTEN-FREE VERSION: For the gluten-free flour, use the following blend: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) should work as well, if measured
like this.
{gluten-free, clean eating, low fat}