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 all-purpose flour just to make them a bit more tender. Because whole wheat can detenderize sometimes, ya?
So I went to bake my normal banana bread muffins (I thought about caramelizing the bananas like Pinch of Yum, but she’s already been-there-done-that, so I left the little guys alone) and went to my pantry to grab my flour and Whoops! Out of whole wheat flour. I’ve tried to buy some the past 4 times I’ve been at the store but the Vons I go to only carries the regular whole wheat flour and not the white whole wheat flour. Wahh. And I’m picky so I just go without, because white whole wheat is where it’s at (read >> no grainy baked goods! no dark that-totally-looks-like-whole-wheat-and-detenderized muffins!).
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 light went on in my head – 100% whole wheat muffins! Made with whole wheat pastry flour! dun dun dunnnn.
And I guess this was a day of fortuitous woops, 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! #hearthealthyfatsforthewin
Don’t worry, I decreased the other fats in the recipe to accommodate. I’m personally of the opinion that fats aren’t bad for you, but you don’t want to over-do it. But this is NOT A NUTRITION BLOG, so here we go with our super soft and yummy coconut oil & whole wheat muffins!
Gratuitous puppy picture. Dedas also liked the muffins. She did not like that I was taking pictures of the muffins and not throwing the ball. That is the face of a grumpy puppy if I’ve ever seen one.
Anyway. Back to the muffins.
Tender! Cinnamon! Banana! Whole Wheat! Coconut oil! and the best part? I honestly think the best part of these muffins are the fresh-picked blueberries that my parents brought up when they were here last. AJ was totally skeptical about me putting blueberries in banana muffins, but I proved to be correct on these. When I asked how he liked them his enthusiastic “Yes!” was all I needed.
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 & airy texture, and enhances the flavor of the bananas. These are the perfect way to get your morning going, or keep you full throughout the day!
15 minPrep Time
25 minCook Time
40 minTotal Time
- 2 cups whole wheat pastry flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 Tbsp ground flax seed + 5 Tbsp water
- 3 large ripe bananas
- 1/2 cup turbinado sugar, or brown sugar
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup blueberries
- Preheat oven to 350F 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.
- 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 and mix well. Add the coconut oil in a stream while whisking vigorously - when finished, you don't want to see a clear film of oil on the edges. If you do, mix more!
- 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. Eat one while it's warm!