Whole Wheat Muffins – Recipe not so disastrous

I admit it, I am not much of a baker. I love to cook, and the reason I love it so much is because when you cook, you don’t need to follow a recipe. You can experiment with ingredients and throw in a little of this and mix in a little of that.

With baking, it has to be measure this and measure that…and don’t over mix because it will be tough, etc.

Well, I have been dying to bake some muffins. I recently bought baking powder, baking soda, whole wheat flour, etc. I had all the necessary ingredients, I just needed to find a simple recipe.

Googling “whole wheat muffins”, I found a basic recipe on allrecipes.com – http://allrecipes.com/Recipe/Whole-Wheat-Muffins/Detail.aspx

I read through some of the comments that offered suggestions for revisions, such as substituting applesauce for half of the oil, adding blueberries, raisins, bananas, etc.

I decided to modify the recipe to substitute applesauce for half the oil/fat, and substitute the oil for melted coconut oil/butter. I also cut the recipe in half so it would yield 6 muffins instead of the full 12.

(For more information on cooking with coconut oil, I found this article very helpful)

The dry ingredients mixed easily, but the wet ingredients were a little trickier, especially when it came to adding my microwave melted coconut butter/oil. Because the other wet ingredients were still chilled, it solidified the coconut oil into a big chunk! aaack!!! I tried breaking up the coconut oil with a spoon, but it was hopeless, there were going to be solid chunks in the mix. Fingers crossed, it would all just melt together when baking.

Worse yet, the recipe called for half an egg, so I figured since one commenter mentioned using 2 egg whites in the recipe, I could easily substitute one egg white for half an egg.

A little voice inside my head told me to crack the egg over a different bowl, but no, I decided to crack into the wet ingredients, thinking I could easily separate the white from the yolk! ha! Of course the yolk fell in along with a huge piece of shell. I easily grabbed the shell out of the mix, and tried spooning a bit of the yolk out of the bowl. aack!

This was going to be a disaster! I had chunks of hardened coconut butter, along with too much egg. Oh well, it’s all a learning experience right?

So, I mixed in the dry into the wet, and tried to evenly dump the mixture into 6 muffin cups. I put the muffin pan into my smaller toaster/convection oven, and it baked for about 10-11 minutes (half the time as the original recipe)

I let the pan cool for a few minutes before removing them. I placed each muffin gently on a cooling rack. They didn’t look too bad, despite the uneven sizes!

And they tasted okay too. I had one of the warm muffins for breakfast!

homemade whole wheat muffins

Okay, so here is my recipe:

Makes 6 muffins.


  • * 1/2 cup all-purpose flour
  • * 1/2 cup whole wheat flour
  • * 1/4 cup white sugar
  • * 1-1/2 teaspoons baking powder
  • * 1/4 teaspoon salt
  • * 1/4 cup and 2 tablespoons milk
  • * 1 tablespoons and 1 teaspoons coconut oil (melted)
  • * 1 tablespoons and 1 teaspoons unsweetened applesauce
  • * 1/2 egg


  1. Heat oven to 400 degrees F (205 degrees C). I didn’t grease my muffin pan, they stuck a little bit, but not so bad when using a non-stick muffin pan. Optionally, you can add muffin baking cups, which I might buy. I used a small (6) muffin baking pan.
  2. In a medium bowl, combine dry ingredients: both flours, sugar, baking powder and salt; mix well.
  3. I measured the coconut butter and scooped into a small cup; I microwaved for approximately 30 seconds or until melted.
  4. In a small bowl, combine milk, applesauce, egg, and coconut oil. Be careful when adding the melted coconut oil, if the other ingredients are chilled, the oil will harden. Blend wet ingredients well.
  5. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  6. Divide the mixture into the 6 muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Note: I only baked for only 10-11 minutes in my toaster/convection oven, so watch them closely.
  7. Cool for a minute or two before removing the muffins from pan. Serve warm or leave cooling on rack.

Nutritional Data:

Calories 144.7
Total Fat 3.9 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.4 g
Cholesterol 18.5 mg
Sodium 231.5 mg
Potassium 82.1 mg
Total Carbohydrate 25.0 g
Dietary Fiber 1.5 g
Sugars 9.5 g
Protein 3.5 g

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