Question 1

What wheat berries are best for banana muffins?

Accepted Answer

I use a 60/40 blend of hard white and soft white wheat berries for these banana muffins. The hard white wheat provides structure, while the soft white wheat helps create a softer, more tender crumb. This is my Fresh-Milled All-Purpose Flour Blend that I use when I want both structure and softness in my baking.

Question 2

Do I need to sift freshly milled flour for banana muffins?

Accepted Answer

No, I use the freshly milled flour whole and unsifted for this recipe. If you prefer to remove some of the bran, you can sift the flour, but mill about 30–40% more wheat berries and weigh the amount of flour needed after sifting.

Question 3

How ripe should bananas be for banana muffins?

Accepted Answer

Use very ripe bananas with plenty of brown spots for the best banana flavor. Because banana sizes vary, I recommend mashing them first and weighing 225 grams for the most consistent results.

Question 4

Why are my freshly milled flour banana muffins dense?

Accepted Answer

Dense muffins can come from overmixing the batter, skipping the hydration rest, or using a different flour blend than the recipe calls for. Mix just until the dry flour disappears, rest the batter for 10–15 minutes, and use the 60/40 hard white and soft white wheat blend for the recipe as written.

Question 5

Can I make these banana muffins with only soft white wheat?

Accepted Answer

For the recipe as written, I recommend the 60/40 blend of hard white and soft white wheat. The hard white wheat provides structure while the soft white wheat contributes tenderness, so using only soft white wheat may change the rise and texture. I have not tested an all-soft-white version enough to recommend it as an equal substitute.

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