Description
These delightful ultra whole grain mini loaves are perfectly moist, subtly sweet, and packed with wholesome goodness. They’re a versatile treat, ideal for breakfast, snacks, or even a light dessert, proving that healthy can be utterly delicious.
Ingredients
- 1 ½ cups (180g) 100% whole wheat flour
- ½ cup (50g) rolled oats (or spelt flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup (120ml) pure maple syrup (or honey/brown sugar)
- ⅓ cup (80ml) light olive oil (or melted coconut oil/applesauce)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk (or plain yogurt/plant-based milk)
- Optional: ½ cup chopped nuts, seeds, or dried fruit
Instructions
- 1. Prepare Oven & Pans: Preheat oven to 350°F (175°C). Grease and flour a 12-cavity mini loaf pan or line with paper inserts.
- 2. Combine Dry Ingredients: In a large bowl, whisk together whole wheat flour, oats (or spelt), baking powder, baking soda, salt, and cinnamon (if using).
- 3. Mix Wet Ingredients: In a separate medium bowl, whisk together maple syrup, olive oil, eggs, and vanilla extract until smooth. Stir in the buttermilk.
- 4. Gently Combine: Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until just combined. Do not overmix. If adding mix-ins, fold them in now.
- 5. Fill Pans: Divide the batter evenly among the prepared mini loaf cavities, filling each about two-thirds full.
- 6. Bake: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 7. Cool: Let the mini loaves cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
- Prep Time: 15 mins
- Cook Time: 20-25 mins