Muffins are a tricky business.
Grocery store varieties and even healthy looking versions from the bakery are usually loaded with processed sugar. And it’s difficult to find one that is made from whole grains.
When I first started baking my own whole wheat muffins they were dense and dry. Barely edible past the first day. Then I discovered whole wheat pastry flour also known as soft wheat flour. I now bake almost exclusively with it.
Whole wheat pastry flour allows me to experiment with traditional recipes and produce a healthier whole grain version that is healthy and yummy :)
These muffins make a great grab-and-go breakfast for days you’re running late (I have them even when I’m not running late)! Or hey, you could savour them as a mid-afternoon snack ;)