I have baked fantastic banana breads. Now I want to replace white flour with whole wheat flour as I made white flour muffins a couple of weeks ago.
The banana muffins were very good. Then I wanted to eliminate white sugar in the muffins, so I baked banana/blueberry whole wheat muffins. Decent muffins, moist with the melted blueberries inside - but not as flaky as before.
I know whole wheat flour (all purpose - not cake flour) is denser but I'd prefer not to cut it with white flour and I'd prefer no sugar at all. The fruits are really sweet enough.
Does anyone know if the less than flaky texture has to do with the chemistry of mixing the flour, sugar, baking soda and powder?
Tonight I want to bake apple/banana whole wheat muffins.