The vast majority of muffins that are sold in stores and coffee shops and restaurants are made with white flour and sugar. The main aim of the baker making the muffins is to make them taste good and keep the cost low. The problem with white flour is that most of the nutrients in the wheat have been removed. Then the muffins also have high levels of sugar which greatly increases the calories in the muffins.
We at "Muffingo" set out to make our muffins very healthy and at the same time make our muffins taste very good. In stead of white flour we use organic sprouted whole wheat flour. We buy our flour from Lindley Mills in North Carolina. Lindley Mills is one of the top mills in the country that produces organic sprouted whole wheat flour. Their sprouted flour is called Super Sprout. Here are some of the benefits of sprouted flour:

LINDLEY MILLS SUPER SPROUT FLOUR

Scientific studies have shown that the sprouting of grains causes an increase in enzyme activity, an increase in total proteins, changes in amino acid composition, measurable increases in soluble fiber, a decrease in starch, and slightly higher amounts of some minerals and vitamins including Beta Carotene, Folic Acid, Iron, Omega 6 fatty acids, Omega 3 fatty acids, B and D Vitamins, Niacin, Calcium, and Vitamin E.
In all parts of the world, and especially in developing countries, plant-based foods are the main dietary staple.  However, these plant-based diets often have deficits of certain micronutrients like Calcium, Iron, and Zinc.  
These micronutrients and others are present in the bran layers and germ of wheat, but are sequestered and not bioavailable due to the high Phytic Acid content of wheat.
Humans lack the enzyme phytase in their digestive tract, and are unable to reduce the phytic acid and capture these micronutrients, diminishing the nutritional value of grain-based foods.
Our proprietary process enhances the wheat and gives Super Sproutâ„¢ lower amounts of phytic acid than other flours, allowing the body access to all of the nutrients that the wheat has to offer.

NUTRITION AWAKENED

Super Sproutâ„¢ Sprouted Whole Grain Wheat Flour is the "awakened" (sprouted) wheat seed that has been milled into a high quality baking flour.
Instead of just eating flour from the dormant wheat, Super Sprout takes advantage of the live sprouted wheat grain. It jump-starts the seed's germination process and results in reduced Phytic Acid, as well as the release of a wealth of beneficial, bioavailable micronutrients.

FINELY GROUND FOR ENHANCED NUTRITION

Super Sprout is superfine particle size is important for several reasons. Wheat bran, for instance, when finely ground shows increasing water-holding capacity and soluble dietary fiber, improving its nutritional potential. Smaller particles greatly increase surface area absorption and help the flour take up more water and increase baking yields. The superfine particle size helps with digestibility and can create a smooth dough with strong gluten bonds even when hydrated at 80% or more.
In addition to using Super Sprout flour, we use organic sprouted whole oats and organic brown flax seeds. Then instead of using processed sugar we use monk fruit/erythritol as our sweetener. It sweetens pretty much just like sugar with zero calories.
Monk fruit, also called luo han guo, is a small green melon that was cultivated for centuries by Buddhist monks—hence its unique name. This fruit is native to southern China and northern Thailand, and most of the world's monk fruit is still grown in that region.
Erythritol is another natural sweetener that is used as a filler since Monk fruit is so much sweeter than sugar.
At the present time we have five different flavors of muffins. They are Banana Walnut, Blueberry, Cranberry-Orange, Zucchini-Carrot with walnuts and Pumpkin.

The ingredients for our muffins are as follows:
Banana Nut:
Sprouted whole wheat flour, sprouted whole oats, sprouted brown flax seeds, walnuts, monk fruit/erythritol, baking soda, salt, cinnamon, nutmeg, vegetable oil, vanilla extract, bananas, banana emulsion, egg replacer.
Blueberry:
Sprouted whole wheat flour, sprouted whole oats, sprouted brown flax seeds, monk fruit/erythritol, baking powder, salt, cinnamon, vegetable oil, vanilla extract, oat milk, blueberry emulsion, blueberries.
Zucchini-Carrot:
Sprouted whole wheat flour, sprouted whole oats, sprouted brown flax seeds, walnuts, monk fruit/erythritol, baking powder, salt, cinnamon, vegetable oil, raisins, vanilla extract, zucchini, carrots, egg replacer.
Cranberry-Orange:
Sprouted whole wheat flour, sprouted whole oats, sprouted brown flax seeds, walnuts, monk fruit/erythritol, baking powder, salt, cranberries, vegetable oil, oat milk, orange juice, orange oil, egg replacer.
Pumpkin:
Sprouted whole wheat flour, sprouted whole oats, sprouted brown flax seeds, monk fruit/erythritol, baking powder, salt, pumpkin pie spice, vegetable oil, pumpkin, egg replacer.