When baking, choose a flour that will add extra nutrition to muffins, breads and other baked goods.
You can easily replace white flour with whole-wheat pastry flour. This fine-textured flour has three times as much fiber as white flour (15, 16).
Some alternative flours are even richer in fiber.
For example, an ounce of coconut flour has eleven grams of fiber, while the same amount of soy flour has five grams (17, 18).
Several other non-wheat flours have three grams of fiber per ounce — the same as whole wheat flour. These include almond, hazelnut, chickpea, buckwheat and barley flours (19, 20, 21, 22).
Replace all-purpose flour with alternatives. These include whole-wheat flour and flours made from nuts, coconut and other whole grains.