Have you ever noticed that when you look for a “whole wheat” baking recipe, the batter is usually half whole wheat flour and half all-purpose flour? Well, when you run out of all-purpose flour, I can tell you, you notice it a lot.
Now I’m not complaining here. I’m certainly guilty of it. Take my whole wheat nectarine upside down cake, or my whole wheat cheese biscuits. I think I’m just scared that whatever I make with whole wheat will end up dry and gross and “taste healthy.” Which, according to my friends, is just another way to say tasteless.
But it doesn’t need to need this way! Baking with whole wheat can be easy and delicious. Let’s take this unsavory preconception of baking with whole wheat away!
And let’s do it one mini muffin at a time.
When I bought my mini muffin pan, it was mainly so that I would eat less of the muffins I bake. My thoughts were “if the muffins are smaller, I will realize how much I am eating, and stop after 2. Trick myself and think that I’m actually eating more.”
But my friends, it doesn’t work this way! You eat one, and say “well that was so small. I guess I’ll eat another one.” Then another, then another. All of a sudden, you realize you have eaten almost half of the batch and still want more because these things are so gosh darn cute.
With only 1/4 cup of butter, and made with 100% whole wheat flour, these are practically a health food. So get baking! I predict that another batch of these mini muffins will make it’s appearance in my kitchen soon enough.
100% Whole Wheat Mini Muffins
What you’ll need:
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 egg
- 1/3 cup brown sugar
- 1/4 cup butter, melted
- 2/3 cup + tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat the oven to 350°F. Grease a mini muffin pan and set aside.
- In a medium bowl, mix together the flour, baking powder and baking soda. Set aside.
- In a separate bowl, mix together the egg and sugar until fully combined. Add in the butter, milk and vanilla until fully incorporated.
- Mix in the dry ingredients to the wet ingredients until just combined. Do not overmix! Fold in the chocolate chips
- Scoop some batter into the prepared muffin pan, around 3/4 full. Bake for 8-10 minutes. Remove and let cool.