Have you all tried baking with white whole wheat flour? At first, I thought that was an oxymoron. You know, like pretty ugly, paid volunteer, original copy… But turns out there really is a white whole wheat flour. And it’s not just in the processing, but an actual type of wheat that is lighter in color and more mild in flavor that traditional wheat. It’s albino wheat. And from what I’ve read, it has the same nutritional value as regular wheat.
So I bought a bag and did some baking with it. These Whole Wheat Toasted Coconut Banana Bread Muffins were the first recipe I made with it, and I was pretty impressed. Could not tell a difference at all from when I had made it with white flour. So then I used the same flour to make whole wheat rolls, pancakes, and cookies. All so good! Have I had my head under a rock, or is this a new thing?
And I’ve been adding toasted coconut to everything. Heeeey there toasted coconut, I LOVE YOU!
Why the square muffins, you ask? Well, I have this baking pan with square shaped wells, and I hardly ever use it. So I felt sorry for it, and let it come out of the cupboard and bake these muffins. Plus, it’s hip to be square right?
So let me know if you’ve tried baking with white whole wheat flour. And just because it’s FRIDAY and we might be getting slap happy, here are a few more food related oxymorons for your enjoyment…
Healthy dessert, chili (referring to something hot), boneless ribs, and tender crisp. Did I miss any?
I must be getting old because I could do this all night!
Did you make this recipe?
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Toasted Coconut Whole Wheat Banana Bread Muffins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 18 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
Banana bread muffins made with white whole wheat flour and coconut oil. So good!
Ingredients
- 1/2 cup coconut oil (liquid form)
- 1 cup sugar
- 2 eggs
- Banana pulp from 3 ripe bananas
- 1/2 teaspoon vanilla extract
- 1 1/4 cup white whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup toasted coconut (plus additional coconut for sprinkling on top if desired)
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream together coconut oil and sugar on medium speed.
- Add eggs one at a time, and mix.
- Add the banana pulp, and vanilla extract and mix.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Gradually add the dry ingredients to the batter on low speed. Do not over mix.
- Fold in the toasted coconut and fill greased muffins pan wells 3/4 full.
- Bake for 17-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. The tops will be dark golden brown.
- Sprinkle the top of each muffin with additional toasted coconut if desired.
Nutrition
- Serving Size: 1 Muffin
- Calories: 162
- Sugar: 14g
- Sodium: 114mg
- Fat: 7.5g
- Saturated Fat: 5.8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.6g
- Protein: 2.1g
- Cholesterol: 21mg
Disclaimer: the links in this post for the baking pan are Amazon affiliate links.
Sarah @ The Budding Table says
These muffins look delicious! And I’ve totally been obsessed with toasted coconut lately too, it just feels so fresh and springy to me!
Maria says
Looking forward to trying these! I love coconut and often use white wheat flour and love that it’s healthier but doesn’t give things that dense wheat texture.
Thalia @ butter and brioche says
Think these are the most perfect little quick muffins for me to make today – and devour for breakfast during the week. They look so delicious & surprisingly healthy too.
Julie says
Enjoy!
Turner says
Your square muffin pan is so cute!
Julie says
Thanks!
Melanie says
When you say banana pulp, do mean mashed bananas?
Julie says
Yes, that is correct.
Rhona Marr says
Have you experimented with any other kinds of sugar? 1 cup of sugar seems like a lot and was wondering about Palm Sugar (made from coconut) or agave. I may try one of those and see how it goes. Recipe sounds great and love the square muffins too! Thanks!
Julie says
Hi Rhona, let me know if you do try an alternative for the sugar. Always love when a recipe can be tweaked to be a little healthier. Thanks for stopping by!
Lisa says
Can I used regular all purpose flour for this recipe? Thanks!
Julie says
Sure thing!
Sophie Bonneau says
Julie, I’ve made these a few times and love the banana coconut flavour but I find they just don’t rise properly and are sometimes flat or even cave in the middle, what am I doing wrong?
gina says
Thank you for this recipe. The muffins was awesome. I used this mould for making the muffins.
Really liked how it turned out.
Best Nana Ever says
I love your recipes and used them often. Your best one is the pumpkin muffin recipe. I have used it to create a cranberry orange muffin recipe, and I’m going to also used it to make banana nut muffins. Can I sub brown sugar for while sugar? I use brown sugar for everything and always cut my sugar by half.