Fresh Ground Flour Banana Muffins
Fresh ground flour banana muffins are always appreciated in this household. It’s a staple and something I make with our very ripe bananas. The bananas can be black on the outside, no problem. It just makes the muffins that much more fragrant and sweeter. These muffins are not super sweet, and we usually eat them for breakfast during school days and for the occasional afternoon pick me up.
It’s a very easy recipe and doesn’t require a stand mixer at all. Start with the flour. Grind the soft wheat berries on the finest setting.
Then add the baking powder, baking soda, and salt on top of the ground flour.
Next up, mash the bananas in a separate bowl. Mashing with a fork works well with super soft bananas, but a potato masher works great as well.
Add sugar and molasses next. I like to use raw cane sugar and blackstrap molasses. I don’t find the bitterness of the blackstrap overpowering. You can use brown sugar in place of the sugar and molasses.
The eggs and the oil can be added to the batch.
And finally add the vanilla and the cinnamon. I have a large homemade vanilla bottle and refill an old storebought small bottle to keep in my kitchen baking box. I also purchase cinnamon in large quantities and refill a smaller storebought container. Reduces cost and packaging a bit.
Mix the ingredients in both bowls separately first. Then add the wet mixture to the dry mixture and stir until all of the ingredients have been combined and no more dry flour is visible.
Spoon the batter into your muffin pan. The mixture makes 12 large muffins. My nonstick muffin pan is a little shallow compared to my other pan, so I added a little extra batter to a mini loaf pan. If I use my regular muffin pan, I usually line it with paper liners to avoid them sticking.
Bake for 20 minutes in a 375 degrees Fahrenheit oven. The little mini loaf pan bakes for 30 minutes. When the time is up check the muffins with a toothpick. The muffins are done when no batter sticks to the toothpick.
Once done, I let the muffins cool in the pan for 2-3 minutes and then remove them gently with a spoon while still warm. I let them rest on the muffin pan until completely cool and then keep them in a cake dome. They last about 5 days and get a little sticky on the surface over time.
These muffins are slightly sweet, very soft, and always moist. Some family members like to enjoy them with a bit of butter, but the muffins can handle a thin lemon glaze as well, if you like it a bit sweeter. I like to add jam at times, or simply enjoy them with my morning cup of coffee. Easy, delicious, and a bit nutritious.
Fresh Ground Flour Banana Muffins
Ingredients
Instructions
- Preheat the oven to 375 Degrees Fahrenheit.
- Grind your wheat berries on the finest setting.
- Add baking powder, baking soda, and salt on top of the freshly milled flour.
- In a separate bowl mash the peeled bananas, add sugar, molasses, oil, eggs, vanilla extract, and cinnamon.
- Mix ingredients in both bowls first, then pour the wet ingredients onto the flour mixture.
- Mix together thoroughly.
- Spoon the batter into a 12 muffin pan. You can use a nonstick, grease and flour, or line the pan with muffin liners.
- Bake for 20 minutes.
- Remove pan from oven and let sit for 2-3 minutes. Remove muffins from the pan and let cool completely.
- Enjoy!
Nutrition Facts
Calories
204.37Fat
7.01 gSat. Fat
0.71 gCarbs
33.18 gFiber
4.03 gNet carbs
29.16 gSugar
13.67 gProtein
4.15 gSodium
215.58 mgCholesterol
27.28 mgIron
1.05 mgVitamin A
65.95 IUVitamin B3
0.29 mgVitamin D
0.15 µgVitamin E
1.17 mgVitamin B1
0.01 mgVitamin B5
0.25 mgSelenium
2.8 µgPhosphorus
40.44 mgLycopene
0.07 µgCalcium
66.14 mgCholine
25.54 mgFolate
11.31 µgMagnesium
13.42 mgPotassium
162.11 mgVitamin B12
0.07 µgVitamin B6
0.15 mgVitamin K
4.58 µgZinc
0.16 mgVitamin C
3.43 mgVitamin B2
0.06 mgManganese
0.2 mgFolic Acid
0 µgNutritional Information might differ slightly based on the specific ingredients you are using. If exact values are critical to your lifestyle, please check your products nutrition labels.
