Gallery: Share Your Sweets: Whole Wheat Sweets

Lauren's Apple and Peanut Butter Oatmeal Crumble
Lauren's Apple and Peanut Butter Oatmeal Crumble
"Whole grain and no sugar added, this is healthy enough for breakfast but tasty enough for dessert! Just top it with yogurt or ice cream depending on your mood."—Lauren L.
Katie's Banana Honey Breakfast Muffins
Katie's Banana Honey Breakfast Muffins
"Whole wheat muffins studded with chunks of bananas and sweetened with honey!"—Katie O.
dbcurrie's Peanut Butter Oatmeal Cookies
dbcurrie's Peanut Butter Oatmeal Cookies
"Peanut butter cookies with oatmeal and white wheat flour. For cookies, they're pretty good for you!"—dbcurrie
Sara's Whole Wheat Muffins with Figs, Pistachios, and Apricots
Sara's Whole Wheat Muffins with Figs, Pistachios, and Apricots
"I love using whole wheat pastry flour in muffins—the lower gluten results in a tender texture, but the whole wheat flour makes the baked goods a healthier morning option. The muffins are jazzed up with lots of extras - orange juice and zest, dried fruit, honey, chopped pistachios, and warm spices."— Sara C.
Claire's Millionaire's Shortbread
Claire's Millionaire's Shortbread
"This is a cake based on millionaire's shortbread. I was trying to recreate the digestive-cookie crust, so I added some whole wheat flour and some ground oats to the batter. The cake also has lemon caramel and bittersweet chocolate ganache."—Claire A.
Sarah's Blueberry Muffins
Sarah's Blueberry Muffins
"I like to use white whole wheat for a lot of morning baked goods, like blueberry muffins! It's easier to get my family who hates the idea of healthy substitutions to eat whole grains than normal whole wheat."—Sarah A.
Heather's Whole Wheat Cinnamon Swirl Bread
Heather's Whole Wheat Cinnamon Swirl Bread
"I don't bake a lot with whole wheat flour. Well, it's time to change that! I have a bag of flour and I'm ready to go!! First up, a whole wheat cinnamon swirl bread. Great for toasting (with a pad of butter) or for making french toast!"—Heather H.
Monica's Chocolate Chip Cookies
Monica's Chocolate Chip Cookies
"I am a big fan of these cookies. Made with milder white whole wheat flour, these cookies remind me a bit of digestive biscuits with their nuttiness. Studded with chopped dark chocolate, they have just the right amount of sweetness and the texture is crisp on the outside and soft on the inside. I find they also keep well for several days in the cookie jar, another bonus."—Monica M.
Miranda's Digestive Biscuits
Miranda's Digestive Biscuits
"Whole wheat pastry flour gives these digestive biscuits a great almost nutty taste—perfect for a cup of tea or as a bed for a gooey gorgonzola dolce."— Miranda L.
Becca's Peanut Butter Muffins
Becca's Peanut Butter Muffins
"There is not a whole bunch of whole wheat flour used in these muffins, but in this case, less is more. The hearty nuttyness from the whole wheat flour is a nice contrast to the subtle peanut butter flavor if these soft, yet dense, muffins."—Becca L.
Madelyn's Carrot Muffins
Madelyn's Carrot Muffins
"I use whole wheat pastry flour in most of my baking preparations. It’s been over 15yrs since I’ve bought regular AP flour. To me, WW works just the same without having to adapt any recipe at all. One of my favorite ways to use whole wheat flour is in these Carrot Cupcakes. I like to spread a little cream cheese frosting to make them extra decadent…"— Madelyn
Sophie's Banana Ginger Chocolate Chip Cookies
Sophie's Banana Ginger Chocolate Chip Cookies
"These cookies are very soft, and very moist. I used whole wheat flour and plenty of candied ginger for an earthy, spicy twist on the classic combo of chocolate & banana."— Sophie C.