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’s 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?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 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)
- 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.
- 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.