Banana Muffins with Fresh Milled Flour

These banana muffins made with fresh milled flour are light, moist, fluffy, and so delicious. These muffins are made with 3 bananas and 100% whole wheat flour — and they taste even better than those made with white flour!

This recipe is a go-to for us because we love to have banana muffins in the freezer for a quick breakfast option. They’re not to sweet, yet just sweet enough. Serve these up warm with some butter and you’ll be all set!

What wheat berries should I use for making muffins?

I used hard white wheat berries to make the fresh milled flour in this recipe. Both hard white wheat, soft white wheat and other wheat varieties such as einkorn and spelt are great options for things like cookies, muffins, and biscuits!

Soft white wheat and hard white wheat both have a milder flavor than hard red wheat, which is excellent for things like dinner rolls and sandwich bread. I like to have at least both soft white wheat and hard red wheat on hand so that I can easily use the flour that best suits my needs at the time. 

Banana muffins made with 3 bananas

This banana muffin recipe is made with three medium or large ripe bananas. If you happen to have four bananas, I wouldn’t be afraid to add all four! If you only have two bananas, I would recommend doing 1/2 cup sugar instead of 1/3 cup, and increasing the oil to 1/2 cup as well. Otherwise, follow the recipe as written.

Tips for making banana muffins with fresh milled flour

First, Make sure your flour is milled very fine. You want the texture of your freshly milled flour to be just as fine and soft as the texture of store bought all purpose flour. This will keep your banana muffins from having a cornbread like texture, and will instead produce light, fluffy, moist banana muffins.

Second, Weigh fresh milled flour instead of using a measuring cup. I do include standard measurements for this recipe, but if you really want to make sure that your banana bread turns out, I would highly recommend using a kitchen scale and weighing your flour to ensure that you have the proper amount! 

Third, Make sure that your bananas are very very ripe! This goes for any banana bread, but if you want a sweet, moist banana muffins, you’ll want your bananas to be very ripe. If the bananas you have are not extremely ripe, I would recommend ripening them further on a baking sheet in the oven at a very low temperature for 15-30 minutes before using them in the banana muffins.

Ingredients

3 Ripe Bananas

2 Cups Fresh Milled Flour (220g)

1/3 Cup Milk (118ml)

1/3 Cup Melted Butter (78ml)

2 Large Eggs

1/3 Cup Sugar* (67g)

1 tsp Baking Soda (5g)

1/2 tsp Salt (3g)

1/2 Cup Chopped Walnuts (Optional)

How to make banana muffins with fresh milled flour

Preheat your oven to 350 degrees, and grease a 12 cup muffin tin with butter or cooking spray. 

Put your bananas in a large mixing bowl and mash them with a fork. Next, add the oil, sugar, eggs, and milk and stir until very well combined. 

In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk until well combined.

Pour the dry mixture into the wet mixture, and whisk together just until no dry pockets remain. Add the walnuts now if you’re using walnuts.

Divide your muffin batter among the 12 greased cups, and bake at 350 degrees for 15-18 minutes.

Enjoy!

Notes

Allow to cool completely before moving to an airtight container or ziplock bag and storing in the refrigerator. Banana muffins will last 4-5 days in the refrigerator, or at least 3 months in the freezer.

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