You guys are going to LOVE these muffins!
I never thought I’d really like a 100% whole wheat muffin. I mean, I’ve had plenty of decent ones before, but if I had my druthers then I’d always go with just a little bit of all-purpose flour to make them a bit more tender.
So, I went to bake my normal banana bread muffins, maybe even with caramelized bananas and a few add-ins, and went to my pantry to grab my flour and…
Whoops! I was totally out of whole wheat flour.
I’ve tried to buy some the past four times I’ve been at the store, but my go-to only carries the regular kind, not the white variety. I’m picky so I usually just go without, because white whole wheat is where it’s at – for a good-for-you baked goods with a smooth and light texture.
But then, I noticed the jar (it’s kind of giant and hard to miss…) of whole wheat pastry flour in my cupboard and a little lightbulb went on in my head: I could use this to make my muffins!
And I guess this was a day of fortuitous mistakes (happy accidents?) because I melted twice the coconut oil I had intended and just threw it in there anyway. And it made the most amazingly tender whole wheat muffins I have EVER had.
Don’t worry, I decreased the other fats in the recipe to accommodate my error. I’m personally of the opinion that fats aren’t bad for you (about 30% of total calories should come from fat in a healthy diet, with preference going to unsaturated fats), but you don’t want to overdo it.
You’re going to love these, super soft and yummy, made with coconut oil and white whole wheat!
AJ was totally skeptical about my idea to add blueberries to my banana batter, but I think I made the right decision. When I asked how he liked them, his enthusiastic “Yes!” was all I needed.Print
A muffin so good you’ll never believe it’s 100% whole wheat – and vegan! A generous amount of coconut oil gives these muffins a light and airy texture, and enhances the flavor of the bananas. These are perfect to get your morning going, or keep you full throughout the day.
- Preheat oven to 350°F and grease a muffin pan.
- Combine the flour, baking soda, salt, and cinnamon in a medium bowl.
- Combine the flax and water in a small bowl and set aside for about 10 minutes, to make a flax egg.
- Peel the bananas and place in a large bowl. Mash them up with a fork until only small chunks remain. Add the sugar and flax egg, and mix well. Add the coconut oil in a constant stream while whisking vigorously – when finished, you don’t want to see a clear film of oil on the edges. If you do, keep stirring!
- Stir the dry ingredients into the wet until almost incorporated. Add the blueberries and gently fold in.
- Divide the batter between 12 muffin cups, filling to just about 3/4 full. Sprinkle the tops with more turbinado sugar, or another coarse-grain sugar.
- Bake for 22-25 minutes, until a pick inserted into the middle comes out clean. Let cool in the pan for 5 minutes, then carefully remove to a cooling rack.
Need more grab-and-go breakfast suggestions? Take a look at all of our amazing muffin recipes. Do you love blueberries like we do? Be sure to check out all of our blueberry recipes, including our amazing summertime pie, and also rate this amazing recipe down in the comment section.
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Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 25th, 2014. Last updated: June 1, 2018 at 7:12 am. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now being merged into Foodal).