Hi, my muffins came out tough and a little dry. I substituted a tablespoon applesauce for oil and 3/4 cup KA white whole wheat flour (and didn’t over mix). I know about increasing the liquid.

For a more tender crumb, curious if I should have subbed in a little coconut or almond flour to reduce the amount of protein, given the KA WWW and AP flour I used. Would that help?

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