Whole Wheat Banana Bread Muffins (Fresh Milled Flour)

These whole wheat banana bread muffins are nourishing from the whole grains, sweetened perfectly from the maple syrup and bananas (with no refined sugar), and so customizable! Add chocolate chips, nuts, or anything else that sounds yummy to you! 

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My husband gets up before the sun everyday for work. When we first got married, I made it a big deal that he ought to eat breakfast. Before then, his idea of breakfast was an occasional Whataburger stop for a 3AM concrete pour– we have since remedied that. Now that breakfast is a part of his routine, I try to make a big batch of muffins, granola bars, or something he can grab as he runs out the door each morning. These muffins are one of his favorites! Nursing a newborn, they have also become one of my favorite snacks! 

Table Of Contents

• Ingredients
• How to Mill Your Own Flour
• Where Do I Get Grain for Freshly Milled Flour?
• Can I Use Another Kind of Freshly Milled Flour?
• Why Should I mill My Own Whole Wheat Flour?
• How to Make Whole Wheat Banana Bread Muffins
• How to Serve Whole Wheat Banana Bread Muffins
• Storage
• Recipe

Ingredients For Whole Wheat Banana Bread Muffins

Whole Wheat Flour– For this recipe, I used fresh milled soft white wheat flour.  

Ripe Bananas– You’ll want to use bananas that are overly ripe for the best texture. Bananas that are overly ripe will also be much sweeter! 

Maple Syrup– If you don’t have maple syrup, honey is also a great choice! I love that this recipe does not have refined sugar! 

Butter– Because we are using whole grains, I recommend using 6 tablespoons of butter. This is a little more than most muffin recipes, but it helps keep the muffins moist. I have also often substituted oil for butter in muffin recipes, but butter gives the muffins a more crackled top. If you are in a pinch and only have oil on hand, I recommend a neutral oil like avocado oil. 

Egg

Vanilla 

Cinnamon

Baking Soda

Baking Powder

Salt

Chocolate chips, Nuts, or Any Mix-ins You Like! (Optional)

How To Mill Your Own Flour

For my birthday last year, my husband surprised me with a NutriMill! I have loved learning to convert all of our recipes to whole grains! I have friends who used this KitchenAid stand mixer attachment as a more budget friendly option, but they can run down your mixer. My overall budget friendly recommendation is the Impact NutriMill.

Step-By-Step Guide To Milling Your Own Flour

1. Start by turning your grain mill on. It is important to start your mill before ever adding your grains to the mill.
2. Once your mill is turned on, adjust the mill so that it grinds the flour to the finest consistency. This will give your muffins the best texture.
3. Then, add your grains and catch them in a bowl underneath the spout.

Tip: Soft white wheat will grind with much less effort than hard wheat, so adjust your milling stones if needed!

Can I Use Another Kind of Freshly Milled Flour?

Muffins tend to be very forgiving. You could use oat flour, a gluten-free flour blend, or a different combination of fresh-milled wheat berries. If I am running low on time, I have often made muffins with just hard red wheat berries or hard white wheat berries. Hard white wheat berries would be a fantastic substitution.

Where Do I Get Grain for Freshly Milled Flour?

We purchase our grains from a website called Azure Standard because we can get bulk quantities for a discount! For this recipe, we used a mix of hard red wheat berries and soft white wheat berries.

If you don’t have a grain mill but would like to make this recipe and are local to Middle Tennessee, head to our shop to try our fresh milled flour!

Why Should I Mill My Own Whole Wheat Flour?

Milling your own flour greatly increases the nutritional benefits in your food. Flour from the grocery store has often been milled months ago and has long lost a great deal of the nutritional benefit. Once flour is milled, the oils in the flour go rancid, and many of the vitamins and minerals in the flour are removed to give the flour the “bright white” look. Sometimes, it is even bleached. When you use fresh milled flour, your muffins go from a sweet treat to a nourishing breakfast!

For more information on this, check out this post on getting started with fresh milled flour.

How to Make Whole Wheat Banana Bread Muffins

With this recipe, you will get a baker’s dozen of banana bread muffins! I fill my muffin tins rather full, so you could probably even get 15 muffins out of this recipe.

1. Preheat your oven to 350 degrees. Then, prepare your muffin pan with parchment paper liners, and spray each liner with a little avocado oil to avoid sticking. I like to use a stainless steel muffin pan, since it doesn’t have a nonstick coating.
2. Use the instructions above to mill 2 cups of soft white wheat flour. 1 ¹/₃ cups of wheat berries will yield about 2 cups of flour.
3. Once you have milled your flour, add all of the dry ingredients into a medium bowl– baking soda, baking powder, cinnamon, and salt. Mix those together, incorporating all the dry ingredients well. This will ensure your muffins rise evenly!
4. In another bowl, mash 2 overly ripe bananas, and add all of the wet ingredients to that bowl– maple syrup, 2 eggs, melted butter, and vanilla.
5. Combine the wet and dry ingredients and mix until just combined! This is the time to add in any mix-ins. I love pecans and my husband loves chocolate chips, so we usually do half and half!
6. Spoon your batter into the muffin tin using a cookie scoop! I add about a scoop and a half of batter into each muffin liner.
7. Put the muffins in the oven at 350 degrees for about 25 minutes! For even browning, rotate them at the 15-20 minute mark.

How to Serve Whole Wheat Banana Bread Muffins

These are a great stand-alone snack, or part of a nourishing meal! Here are how we like to serve these for a “big breakfast:”

• Fluffy Scramble Eggs in a Cast Iron Skillet
• Chicken Breakfast Sausage
• Berries and Fresh Whipped Cream
• Glass of Raw Milk

Storage

These muffins are a great option to freeze and store for later use! Thaw them in the fridge or pop them straight into the oven frozen!

If we store them on the counter, we aim to eat them within 3-4 days. Each morning when we want a muffin, we will pop them into the oven for about 5 minutes on 350 degrees to crisp up the top, and they are perfect and fresh!

Whole Wheat Banana Bread Muffins with Fresh Milled Flour Recipe

Yield: 12 muffins

Whole Wheat Banana Bread Muffins With Fresh Milled Flour

Print

These whole wheat banana bread muffins are nourishing from the whole grains and the perfect amount of sweet from the maple syrup and bananas, and so Add chocolate chips, nuts, or anything else that sounds yummy to make them even more delicious!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 cups whole wheat flour (fresh milled soft white wheat)
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 very ripe bananas
• 1/2 cup maple syrup or honey
• 2 large egg
• 6 tbsp butter
• 1 tsp vanilla
• Optional: 1/2 cup nuts or chocolate chips

Instructions

Preheat your oven to 350 degrees, and prepare a muffin tin with parchment liners.

Start by milling your flour. Turn your grain mill on, then add one and one third cups of soft white wheat berries to your mill. Mill on a fine consistency, and add to a medium bowl.

Add all of your dry ingredients to this bowl: cinnamon, baking soda, baking powder, and salt.

In another bowl, mash your bananas until they have a pretty smooth consistency with pieces no large than a dime. Add all of the wet ingredients to this bowl: your sweetener of choice, eggs, butter, and vanilla.

Mix the wet ingredients into the dry, and mix just until all of the flour has been incorporated into the batter. For the best texture, don't overmix!

Add in any of the optional mix-ins like chocolate chips, peanut butter chips, or nuts, and mix.

Fill your muffin tins with two scoops of batter from a cookie scoop, or till just under the top of the cup.

Bake at 350 degrees for around 25 minutes! Check your muffins at 20 minutes, and rotate your pan for even browning.

Notes

I will substitute grain types, as needed. Muffins are very forgiving, so feel free to use all hard red wheat or even oat flour or a gluten-free flour blend!

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More Fresh Milled Muffin Recipe Ideas

• Pumpkin Chocolate Chip Muffins
• Zucchini Muffins with Almond Butter Filling and Chocolate Chips

If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the variations you come up with!