Banana Nut Muffins with Fresh Milled Flour

Recipe Ingredients:

You’ll need the following ingredients to make this recipe

• Freshly milled soft white wheat flour
• Baking soda
• Baking powder
• Salt
• Butter
• Brown sugar
• White sugar
• Eggs
• Ripe bananas
• Vanilla extract
• Walnuts

Ingredient Notes:

• Soft White Wheat: I prefer soft white wheat for muffins because it produces a more tender texture than hard wheat.
• Bananas: Use VERY ripe bananas with brown spot for the best flavor. Don’t use the bananas in my pictures! I use the pretty yellow ones because, let’s be honest, nobody is clicking on banana bread made with ugly spotted bananas! The uglier they look, the sweeter your banana bread will be.

How to make Banana Nut Muffins with Fresh Milled Flour:

Grab the full recipe card with exact ingredient amounts below

Step 1: Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.

Step 2: In a medium bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, and salt.

Step 3: In a large bowl, mash the bananas. Stir in the melted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract, stirring until incorporated.

Step 4: Add the dry ingredients to the wet ingredients, stirring just until combined. Gently fold in the chopped walnuts.

Step 5: Let the batter rest for 10 minutes to allow the freshly milled flour to hydrate.

Step 6: Divide the batter evenly among the 12 muffin cups. Sprinkle the reserved walnuts over the tops.

Step 7: Bake at 375°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool in the muffin pan for 5 minutes before transferring to a wire rack.

Storage and Reheating:

Storage: Store cooled muffins in an airtight container at room temp for up to 2 days.

Reheating: Microwave a muffin for about 10-15 seconds if you prefer it slightly warm.

Freezing: Let the muffins cool completely, then place them in a freezer safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.

Additions and Substitutions:

• Nuts: Use chopped pecans instead of walnuts
• Chocolate: Replace the walnuts with chocolate chips, or add them in.
• No nuts: Leave out the walnuts if you prefer plain banana muffins. It’s your choice! One of my twins doesn’t like nuts in his muffins, the other twin does!
• Cinnamon: Add 1/2 teaspoon of cinnamon to the dry ingredients.

FAQs about this Banana Nut Muffins Recipe:

Can I use hard white wheat instead of soft white?

Yes, but the muffins may be a little firmer. I prefer soft white because it has less gluten forming protein than hard white.

Why does the batter need to rest?

Freshly milled flour takes a little time to absorb moisture. The 10-minute rest helps hydrate the flour before baking.

How ripe should my bananas be for banana muffins?

Use bananas with PLENTY of brown spots! If you think you should throw them out, then that’s probably what you want to use! Very ripe bananas are sweeter, mash easily, and give the muffins more banana flavor. If your bananas aren’t ripe enough, your muffins won’t be as sweet or have as much banana flavor.