Yes! We have a section about this in the post titled, “Can I use whole wheat flour or gluten-free flour?” I’ve copied that info here to make it easier to find: “We’ve tested this recipe using all all-purpose flour, all whole wheat flour, and a combination of both with good results. The whole wheat flour is denser, but an enjoyable kind of dense! A mix of all-purpose flour and whole wheat flour is wonderful in these muffins!”

Hi Gigi! At the very top of the post you should see a grey box with the heading “Recipe at a Glance.” At the bottom of that box it says “Jump Directly to Recipe.” If you click that, it will take you straight to the recipe card—no scrolling required! I hope this helps!

Hi Kate! That temp is for a standard oven—so you’re good to go! Let us know how they turn out for you =)

Hi Taylor! We haven’t tried those swaps, but we think they should work in terms of consistency. They will likely be much less flavorful, though, with water in place of milk. If you give it a try, let us know how it turns out for you!

Could I sub maple syrup for honey and vegan milk for water? What that change consistency?

Thanks so much, Alli! We appreciate you coming back to tell us about what worked for you. We’re so glad they were a hit! =)