The Best Fresh Milled Banana Muffins
Moist, tender, and just the right amount of sweet, these banana muffins made with fresh milled flour are one of our family's favorites for breakfasts, snacks, or even dessert!
Ingredients
- 2 ½ cups fresh milled wheat flour I use hard white wheat
- 1 ¼ tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- ⅔ cup coconut oil melted
- ¾ cup honey
- 2/3 cup buttermilk room temperature
- 1 ¼ cup mashed ripe bananas
- 2 large eggs room temperature
- 1 tsp vanilla
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a muffin tray with disposable liners, or spray with baking spray.
- Whisk together the fresh milled whole wheat flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
- In a large mixing bowl, mix the mashed bananas, honey, buttermilk (or substitute), coconut oil, eggs, and vanilla. Stir until well combined.
- Add the dry ingredients to the large mixing bowl, and mix until just combined. Avoid overmixing.
- Using a cookie scoop, fill each muffin liner with batter.
- 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.
- Allow to cool in the pan for 5 minutes. The remove to a baking rack to finish cooling (or enjoy one warm!). This recipe makes 15-16 regular-sized muffins.
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!