About a year ago I tried an experiment with my banana coconut muffins. The recipe calls for two cups of all-purpose flour, I replaced one cup with a cup of whole-wheat flour to add some fiber/nutrition to the mix. There was no change in taste or texture, so I deemed the experiment a success and have continued to make them that way. It wasn't something I mentioned to guests, I just did it.
One morning last fall, after watching several guests look at the muffins on the buffet and pass them by, I spoke up. "These muffins are made with whole-wheat flour" I said. Immediately two or three of my guests got up and got muffins, which they proceeded to
For anyone wanting to make this substitution, whole wheat flour is darker than all-purpose so if there's already something in the batter that makes it dark, like bananas or mashed peaches, it works fine. I wouldn't add it into my blueberry muffins, which are white except for the berries (and I like them that way), but if you don't care about the color then go right ahead.