My children love these easy, delicious, high-protein muffins as a quick breakfast "grab" on a rushed school morning. They also love finding these in their lunch bag or as an after-school snack. I make several batches of muffins, then store them in sealed plastic bags in the freezer. This way, I can pull out a muffin (or several) as needed. They defrost quickly, and are great split and toasted.
PROTEIN NOTE: To make these even higher in protein, you can substitute a good-tasting protein powder for 1/2 cup of the flour.
FLOUR NOTE: This recipe calls for part unbleached white flour and part whole wheat pastry flour, which is a very light, finely-milled whole wheat flour. If you can't find it, use all white flour.