Banana Nut Muffins with Freshly Milled Flour

Banana muffins with freshly milled flour cooling on a wood board next to a ripe banana and muffin tin

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Banana Nut Muffins with Freshly Milled Flour

These banana nut muffins are made with my 60/40 Fresh-Milled All-Purpose Flour Blend for a soft, tender crumb with plenty of structure and tall golden tops. Ripe bananas, brown sugar, toasted walnuts, and a buttery cinnamon crumble make them perfect for breakfast or an afternoon snack.

Prep Time15

Cook Time20

Batter Resting Time15

Total Time50

Course: Breakfast, Freshly Milled Flour, Snack

Cuisine: American

Servings: muffins

Calories: 314kcal

Author: Emily Rider

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

Use the 60/40 all-purpose flour blend – I use 60% hard white wheat and 40% soft white wheat for the muffin batter. The hard white wheat provides structure, while the soft white wheat helps create a softer, more tender crumb. For my complete guide plus recipe card for this blend, read this post, How to Make All-Purpose Flour from Freshly Milled Flour.

Use very ripe bananas – Bananas with plenty of brown spots provide good banana flavor and moisture. Weigh 225 grams after mashing for the most consistent results.

Don't skip the batter rest – Rest the batter for 10–15 minutes to give the freshly milled flour time to absorb the moisture before baking.

Don't overmix – Stir just until no dry flour remains. Overmixing can make the finished muffins less tender.

Watch the batter consistency – The rested batter should be thick and scoopable. If it seems unusually stiff after resting, stir in 1 tablespoon of whole milk.

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