The Best Fresh Milled Banana Muffins

These fresh milled banana muffins are seriously one of my favorites. Moist, sweet (without being too much so), and so easy to make, these muffins are great for breakfasts, snacks, and even for dessert (with some of my simple cream cheese frosting on top).

Made with fresh milled whole wheat flour and coconut oil, and sweetened with honey, you don’t have to feel guilty about enjoying one of these!

You can even turn this recipe into a healthy sheet cake or layer cake by switching up your baking pan (see note for exact details).

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure here.

This batter also acts as a great base recipe, and can be combined with a variety of add-ins, such as chocolate chunks, walnuts, pecans, streusel, blueberries… you get the idea! This recipe is one you’ll most definitely want in your repertoire!

Healthy banana recipe variations you can make

• Sheet Cake – Use a 9×13 inch baking pan and bake at 350 degrees Fahrenheit for approximately 30-40 minutes, testing the center for doneness with a toothpick. It is delicious topped with my simple cream cheese frosting recipe, but you can also mix it by frosting it with a buttercream (caramel buttercream would be delicious!).
• Layer Cake – Use two 8-inch or 9-inch cake pans and bake at 350 degrees Fahrenheit for approximately 30-35 minutes (although I’d start testing around 25 minutes). Check the center for doneness.
• Mini Muffins – Use a mini muffin tin, and bake at 350 degrees (ignore the temperature change in this recipe) for approximately 12-14 minutes (although I’d check them around 11 minutes).

Add-in ideas to mix it up:

• Chocolate chunks
• Walnuts
• Pecans
• Blueberries
• Streusel (on top)
• Whole oats (on top)

Tips for making the best Fresh Milled banana muffins

• Avoid overmixing the batter – Overmixing the batter once the dry ingredients are added can destroy the air bubbles in the mixture, resulting in a dense muffin.
• Use room temperature ingredients – Use room temperature eggs and buttermilk, as this helps the ingredients combine without too much mixing, and allows for more even baking.
• Avoid overbaking – Overbaking can result in a dry muffin, so I would recommend to start checking the muffins at about 15 minutes (at 350 degrees).

Notes

• Sweetness – The sweetness of these muffins can vary, depending on the ripeness of the bananas. I recommend using bananas that have lots of brown spots on them, for optimum taste.
• Buttermilk Substitutes – You can use kefir or even “homemade buttermilk” (using vinegar and milk) in place of the buttermilk in this recipe. If making “homemade buttermilk,” mix 2 tsp of white vinegar with 2/3 cup of milk and allow to sit for 5-10 minutes, stirring occasionally, before using for the buttermilk in this recipe.
• Stir-In Variations – If you are looking to mix things up, try adding chopped walnuts or pecans, chocolate chunks, or blueberries (fresh or frozen) to the batter, or try topping the muffins with streusel or whole oats.
• Storage Instructions – Once cool, store the muffins in an airtight container at room temperature for up to 5 days, or freeze in an airtight container for up to 3 months. If frozen, simply set out and allow to come to room temperature to enjoy (or throw them in an air fryer or oven to reheat).
• Baking Temperatures – Please don’t skip changing the temperature during baking! Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!

Helpful tools

• Muffin liners – I like these unbleached ones.
• Cooking spray – If you’d rather do without the muffin liners, you’ll want to spray each muffin cup and scoop the batter directly in. I like using this spray when I bake!
• Muffin tin – You’ll need a muffin baking tin for this recipe.
• Grain Mill – I love my Nutrimill!

If you are looking for other muffin ideas, check out my spiced butternut squash muffins!

If you like something savory to pair with these muffins, check out these delicious breakfast recipes:

Sourdough Breakfast Strata – Farmhouse on Boone

Frittata Recipe {Easy Oven Method} – Cooking Classy

Crustless Quiche Lorraine Recipe – Bacon Gruyere Egg Bake (showmetheyummy.com)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit, and line a muffin tin with disposable liners (or spray with cooking spray.)
2. Whisk together the freshly milled whole wheat flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.

3. In a large mixing bowl, add the mashed bananas, honey, buttermilk (or substitute), coconut oil, eggs, and vanilla. Stir until well combined.

4. Add the dry ingredients to the large mixing bowl, and mix until just combined. Avoid overmixing.

5. Using a cookie scoop, fill each muffin liner with batter.

6. Bake at 425 degrees Fahrenheit for 5 minutes. Then without opening the oven door, turn the oven temperature down to 350 degrees Fahrenheit and bake for and additional 15 minutes. Test the center with a toothpick or cake tester for doneness.

7. Allow to cool in the pan for 5 minutes. The remove to a baking rack to finish cooling (or enjoy one warm!). This recipe yields 15-16 regular-sized muffins.

Pin it for later

Whether you are having one of these muffins for a snack, breakfast, or just-because, I hope you enjoy them as much as I do!