Fresh Milled Banana Gingerbread Muffins
These amazingly easy muffins are tender, full of nutrition from the fresh milled flour, and the perfect balance of sweet banana flavor and holiday gingerbread spice.
Ingredients
- 2½ cups fresh milled wheat flour spooned and leveled
- 1¼ tsp baking powder
- 1¼ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- 1¼ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¾ cup honey or maple syrup
- 2 large eggs room temperature
- 1¼ cups mashed bananas
- ⅔ cup melted coconut oil
- ⅔ cup milk kefir or buttermilk
- ½ tsp vanilla
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with liners.
- In a small mixing bowl, combine the freshly milled flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
- In a medium mixing bowl, mix the eggs and honey until well combined. Add the mashed bananas, melted coconut oil, milk kefir (or buttermilk), and vanilla. Mix well t combine.
- Add the dry ingredients to the wet ingredients and stir until just combined. Place 1/3 of a cup of banana gingerbread muffin batter in each muffin liner.
- Bake at 425 degrees for 5 minutes. Then, without opening the oven, turn the oven down to 350 degrees Fahrenheit and bake for an additional 15 minutes, or until a toothpick inserted into the muffins comes out clean.
- Remove the muffins from the oven, and allow them to cool in the pan for five minutes. Then remove them to a wire baking rack. Enjoy warm or cool and then store for later.
Notes
- 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 13 minutes (at 350 degrees).