These banana muffins with freshly milled flour are bakery-style banana nut muffins made with a blend of hard white and soft white wheat for a soft, fluffy crumb. Ripe bananas, brown sugar, butter, toasted walnuts, and a simple optional crumble topping give them plenty of banana flavor with tall golden tops.
A 10-minute batter rest gives the freshly milled flour time to hydrate, while a hot 425°F start (220°C) helps the muffins rise before they finish baking at a lower temperature. The result is a tender muffin that feels much lighter than you might expect from 100% freshly milled whole wheat.
For more freshly milled baking, try these Freshly Milled Flour Banana Bread, Bakery-Style Blueberry Streusel Muffins with Fresh Milled Flour, or How to Bake with Freshly Milled Flour.
Why You’ll Love This Recipe
Ingredients
Variations & Add-Ins
Recipe Tips
Use the 60/40 flour blend. My Fresh-Milled All-Purpose Flour Blend combines 60% hard white wheat with 40% soft white wheat. The hard white wheat gives the muffins structure, while the soft white wheat helps create a softer, more tender crumb.
Sifting is optional. I used freshly milled flour whole and unsifted in these muffins, but one of the things I love about milling flour at home is that you get to decide how much of the grain you want to keep. If you prefer to sift out some of the bran, mill about 30–40% more wheat berries than the amount of flour you need, then weigh your flour after sifting.
Weigh the mashed bananas. Banana sizes can vary quite a bit, so I use 225 grams of mashed ripe banana. This keeps the moisture level more consistent from one batch to the next.
Rest the batter – Allow the batter to rest for 10–15 minutes. This gives the freshly milled flour time to absorb the moisture and helps create a softer, more even crumb.
Don’t overmix the batter. Stir just until the dry flour disappears, then gently fold in the toasted walnuts. The finished batter should be thick and scoopable rather than pourable.
Start with a hot oven. Bake the muffins at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. This is the method I use to encourage those tall, bakery-style muffin tops.
How to Make Banana Nut Muffins with Freshly Milled Flour
- Mill the flour – Mill 144 grams of hard white wheat berries and 96 grams of soft white wheat berries on the finest setting for the muffin batter. Mill an additional 16 grams of soft white wheat for the crumble. I used unsifted freshly milled for this recipe. If you prefer to sift out some of the bran, mill about 30–40% more wheat berries, then weigh the amount of flour called for after sifting.
- Preheat the oven – Preheat the oven to 425°F (220°C). Butter a standard 12-cup muffin pan or line it with paper liners.
- Make the *optional crumble – In a small bowl, combine the soft white wheat flour, brown sugar, and cinnamon. Cut in the cold butter until coarse crumbs form, then refrigerate the crumble while you make the batter.
- Mash the bananas – Mash the ripe bananas until mostly smooth with a few small lumps remaining. Measure or weigh 225 grams, about 1 cup mashed, for the batter.
- Mix the dry ingredients – In a large bowl, whisk together the freshly milled flour blend, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk well to break up any small clumps in the freshly milled flour.
- Mix the wet ingredients – In a separate bowl, whisk together the melted and cooled butter, mashed bananas, eggs, sour cream or whole milk yogurt, and vanilla until well combined.
- Combine the batter – Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until no dry flour remains. Fold in the toasted walnuts. The batter should be thick and scoopable, not pourable.
- Rest the batter – Let the batter rest at room temperature for 10–15 minutes. This gives the freshly milled flour time to absorb the moisture and helps create a softer, more even crumb.
- Fill the muffin pan – Divide the batter evenly between the 12 muffin cups, filling them nearly to the top. Sprinkle the chilled crumble evenly over each muffin.
- Bake the muffins – Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool – Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack. Enjoy them warm or allow them to cool completely before storing.
Freezing and Storage
- Room Temperature – Once completely cool, store the banana nut muffins in an airtight container at room temperature for up to 2–3 days. Place a paper towel in the container to help absorb excess moisture from the muffins.
- Refrigerator – For longer storage, keep the muffins in an airtight container in the refrigerator for up to 5–7 days. Let them come to room temperature or gently warm them before serving for a softer texture.
- Freezer – Freeze completely cooled muffins in a freezer-safe airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently reheat individual muffins before serving.
Did you know you can convert your favorite recipes to freshly milled flour? Learn how to convert recipes and find more fresh flour guides at The Cottage Mill.
The Cottage Mill: Freshly Milled Flour Guides, Recipes, and More Await!
FAQ
Join The Community
Want More Cozy Recipes & Seasonal Inspiration?
Get cozy, from-scratch recipes, seasonal cottage living tips, and slow living inspiration delivered straight to your inbox.
More Breakfast Recipes from the Cottage
⭐️ Rate This Recipe
Made this recipe? Leave a star ⭐️ rating below, it means the world to me and helps my recipes get found by more people like you.
Banana Nut Muffins with Freshly Milled Flour
Prep:15 minutes Cook:20 minutes Batter Resting Time:15 minutes Total:50 minutes Equipment
- Standard 12-cup muffin pan
Ingredients
For The Muffin Batter
- 1 cup freshly milled hard white wheat flour 144 grams
- ⅔ cup + 1 tablespoon freshly milled soft white wheat flour 96 grams
- 1 cup mashed very ripe bananas 225 grams
- ½ cup salted butter, melted and cooled 113 grams
- ¾ cup brown sugar 150 grams
- 2 large eggs, room temperature 100 grams
- ¾ cup sour cream or whole milk yogurt 180 grams
- 1 teaspoon vanilla extract 5 grams
- 2 teaspoons baking powder 8 grams
- ½ teaspoon baking soda 3 grams
- ¾ teaspoon salt 4.5 grams
- 1 teaspoon Ceylon cinnamon 2.5 grams
- ¾ cup toasted chopped walnuts 90 grams
For The Crumble Topping (*optional)
- 2 tablespoons freshly milled soft white wheat flour 16 grams
- 2 tablespoons brown sugar 25 grams
- 2 tablespoons cold salted butter, cubed 28 grams
- ¼ teaspoon Ceylon cinnamon 0.5 grams
Instructions
- Mill the flour – Mill 144 grams of hard white wheat berries and 96 grams of soft white wheat berries on the finest setting for the muffin batter. Mill an additional 16 grams of soft white wheat for the crumble. I used unsifted freshly milled for this recipe. If you prefer to sift out some of the bran, mill about 30–40% more wheat berries and weigh the flour after sifting.
- Preheat the oven – Preheat the oven to 425°F (220°C). Butter a standard 12-cup muffin pan or line it with paper liners.
- Make the crumble – Combine the soft white wheat flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until coarse crumbs form, then refrigerate while you make the batter.
- Mash the bananas – Mash the ripe bananas until mostly smooth with a few small lumps remaining. Weigh or measure 225 grams, about 1 cup mashed, for the batter.
- Mix the dry ingredients – In a large bowl, whisk together the hard white wheat flour, soft white wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk well to break up any small clumps.
- Mix the wet ingredients – In a separate bowl, whisk together the melted and cooled butter, mashed bananas, eggs, sour cream or whole milk yogurt, and vanilla until well combined.
- Combine the batter – Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until no dry flour remains. Fold in the toasted walnuts. The batter should be thick and scoopable, not pourable.
- Rest the batter – Let the batter rest at room temperature for 10–15 minutes. This gives the freshly milled flour time to absorb the moisture and helps create a softer, more even crumb.
- Fill the muffin pan – Divide the batter evenly between the 12 muffin cups, filling each nearly to the top. Sprinkle the chilled crumble evenly over the muffins.
- Bake the muffins – Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15–18 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool – Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack.
Notes
Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
