Easy Banana Chocolate Chip Muffins Made with Fresh Milled Flour
These Easy Banana Chocolate Chip Muffins, made with fresh milled flour, are sure to give you an energy boost in the morning! They are made with freshly milled flour, which means they are whole grain and delicious! Since I always use the Ceylon Cinnamon, we are getting the antioxidants from that as well! So, for these muffins, I used a mixture of soft white wheat, and spelt! Alternatively, you can use other kinds of whole grains, or even all soft white wheat or all spelt. Furthermore, to make them even healthier, you can sub in honey instead of the sugar.
If you have ever had muffins or cupcakes with a greasy bottom, you are aware that can be a big mess! Sticky fingers everywhere! Well, I have a little trick for you, and you can see me use this trick in my Banana Chocolate Chip muffin video. Where I talk about What to do with Rotten Bananas. So, the tip is to put dry rice in the bottom of your muffin wells before you line them. The rice will absorb that grease, and you will have beautiful muffins without the greasy mess!
Why You Definitely Need to Try These Easy Banana Chocolate Chip Muffins Made With Fresh Milled Flour:
- Firstly, These are truly moist and delicious!
- The hint of cinnamon fills your house will a wonderful aroma, as they smell wonderful while baking. And, you can expect everyone to ask for them before they are even done.
- Everyone in the family will enjoy them!
- The health benefits of the bananas, and fresh milled flour are hard to beat with any other breakfast or snack.
- These Banana Chocolate Chip Muffins are great for any time of the day. Morning, noon, or night!
- Lastly, these Muffins freeze so well. Just let them cool completely (If you have any left, lol). Then put them in a freezer safe container, then in the freezer for up to 3 months.
Ingredients To Make Fresh Milled Flour Banana Muffins:
- 2-3 overripe bananas mashed
- 2&1/4 cup fresh milled flour 250g (I milled 125g soft white & 125g spelt)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup olive oil 113g
- 1 egg
- 1/2 cup sugar(or honey) 100g
- 1 cup plain yogurt (240g) – See my homemade Yogurt recipe here
- 1 tsp vanilla -See my homemade vanilla recipe here
- 1 tsp cinnamon – I like to use the healthier option here
- 1 cup chocolate chips 170g
Instructions To Make Easy Banana Chocolate Chip Muffins With Fresh Milled Flour:
This is a fairly simple recipe and is quick to make, so you can have food ready for your family super quickly!
- Firstly, Preheat your oven to 400 degrees F
- Secondly, add your flour, salt, baking soda, baking powder in a bowl, and mix.
- Next, smash up your bananas (the more overripe and black, the better!)
- Then, add yogurt, egg, oil, sugar (or honey), vanilla, and cinnamon to the smashed bananas, and mix.
- Pour your wet into dry ingredients, and stir just until combined, making sure not to overmix.
- Gently Stir in your chocolate chips, or mix-ins.
- Allow the batter to sit for 10-15 minutes for the fresh milled flour to start absorbing the liquid, and to allow the bran to start to soften.
- Line your muffin tin, and using a 1/4 cup measuring cup, put some into each well. This should make 12 regular sized muffins. (You can use my rice trick, I mentioned above)
- Bake for 18-21 minutes, just until a toothpick comes out clean.
- Let cool in the muffin tin for 10 minutes, then remove to a wire rack.
- Lastly, Enjoy!
Are Banana Muffins Healthy?
YES! These Banana Muffins are a very healthy quick breakfast or snack alternative. Especially, for on the go. When made with whole grains from fresh milled flour, the health benefits increase even more! These Muffins are rich in fiber, full of protein, vitamin E, and more!
Why is Fresh Milled Flour Better?
- Fresh milled flour retains all the nutrients of the wheat berry.
- The bran is high in good fiber!
- The germ holds the highest nutritional content including, but not limited, to fatty acids and a huge boost of Vitamin E!
- Regular commercial flour is stripped of nearly all it’s nutritional value during processing. The bran and germ are removed, because the oil in them would cause premature spoilage of the flour. Therefore, the small expiration date window would not be ideal for commercial sale profits.
- A Great Resource to Fresh Milled Flour is Sue Becker from Bread Beckers
How do you make banana muffins moist?
- My secret to super moist muffins is to use 3/4 cup of my homemade yogurt in every batch of 12 muffins. It works every time! Check out how to make your own yogurt here
- Don’t use too much flour. The batter should resemble a thick pudding consistency.
- Don’t overbake them! Once the toothpick is clean, pull them out!
What is the secret to a good muffin?
- The right balance of wet & dry ingredients.
- Only stir the batter until combined, no mixer is necessary
- You need an acid, such as buttermilk or yogurt to react with the baking soda to give you a nice rise. I recommend about 1 tsp baking soda to 3/4 – 1 cup of yogurt or buttermilk. (Your acid could also be sourdough, but that is for another recipe!)
- Don’t overfill the pan. I find if you use a 1/4 cup measuring cup or an ice cream scoop, this will give you the perfect amount for each muffin well.
- Don’t overbake them! Most muffins need to bake for 20 minutes or less at 400 degrees F. As soon as a toothpick comes out clean, they are ready to pull out of the oven.
- Only let your muffins cool in the pan for 10 minutes, then remove and place them on a cooling rack.
Is butter or oil better for muffins?
I prefer to use oil, because it distributes into the batter better, and produces a less greasy result. My favorite oil to use in banana muffins is olive oil.
Also, If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. So, I Recommend Starting There!
Easy Banana Chocolate Chip Muffins Made With Fresh Milled Flour
Easy Banana Chocolate Chip Muffins Made With Fresh Milled Flour Printable Recipe
Banana Chocolate Chip Muffins – Fresh Milled Flour
Ingredients
- 2-3 overripe bananas mashed
- 2&1/4 cup fresh milled flour 250g I milled 125g soft white & 125g spelt
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup olive oil 113g
- 1 egg
- 1/2 cup sugar or honey 100g
- 1 cup plain yogurt 240g Vanilla Yogurt is good too!
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup chocolate chips 170g
Instructions
- First, Preheat your oven to 400 degrees F
- Second, add your flour, salt, baking soda, baking powder in a bowl, and mix.
- Next, smash up your bananas (the more overripe and black, the better!)
- Then, add yogurt, egg, oil, sugar(or honey), vanilla, and cinnamon to the smashed bananas. And mix
- Pour your wet into dry ingredients, and stir just until combined, making sure not to overmix.
- Gently Stir in your chocolate chips, or mix-ins.
- Allow the batter to sit for 10-15 minutes for the fresh milled flour to start absorbing the liquid, and to allow the bran to start to soften.
- Line your muffin tin, and using a 1/4 cup measuring cup, put some into each well. This should make 12 regular sized muffins.
- Bake for 18-21 minutes, just until a toothpick comes out clean.
- Let cool in the muffin tin for 10 minutes, then remove to a wire rack.
- Enjoy!
Video
Notes
Check out some of my other recipes
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Ceylon Cinnamon (the Cinnamon with Benefits!)
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Hi Kara!
I made these banana muffins and they turned out great. I followed your recipe to a T however was confused about the yogurt discrepancy. In your list you say 1 cup but in your instructions you say 3/4. I went with the lower amount. My batter was not thick like you mentioned. Fortunately it didn’t make a difference in the end result. Can you please tell me which one is correct for future reference? Thank you!
Thank you for catching that for me. I have fixed the recipe in the post. I like to use the 1 cup yogurt, I think it just makes them more moist. But, as you can see, even the smaller amount makes a great muffin. Thanks again! Happy Baking!
Thank you for the clarification!
Welcome!
Hi! Have you tried Greek yogurt? Thanks
Yes! I usually end up either using Greek Yogurt or my homemade Greek Yogurt, sometimes if it is super thick yogurt, you need to add a little milk to thin it. Just depends on the yogurt! Thanks
Kara, I made this muffin recipe and it came out perfect. Loved it. I have a question however. In the recipe you call for a cup of chocolate chips in the ingredient list, but, in the directions to prepare to bake you do not mention chocolate chips, yet in the video you add them as the last thing. Not knowing exactly when to add mine, I did so with the wet ingredients. Because as you know when you add certain ingredients to a recipe it helps support either flavor or firmness. Is it important to know when to add the chocolate chips?
I will look into that, thank you! They can be made without the chocolate chips as well. But, I stir them in at the very end before portioning them out into the muffin tins. I hope this helps! Happy Baking!
I just got these out of the oven and boy are they good! I used all soft red wheat (all I had for soft), and mostly honey for the sweetener. I used 1 cup of cinnamon bits and a half cup of walnuts. Dang! This milling your own flour stuff is fun!! Thanks for all your videos and recipes!
Yay! I am so happy to hear that you loved them! Cinnamon chips sound like an amazing addition! Thanks for sharing! Happy Baking!
I definitely give this a 5 Star rating. Also enjoy other recipes of yours that I have tried. Keep up the good work. I am 94 years old have been milling and baking bread for a number of years. Always love to learn of other ways of doing things. I love the way you cook. Use what you have in your kitchen, pantry, refrigerator. As a South Dakota ranch wife living 40 miles from the nearest town you used whatever you had at the time you wanted to bake something. ‘Nuff said. Merry Christmas and Happy Holidays to you and yours. Keep up the good work. I like the way you cook. Reminds me of me.
Awww thanks so much! 94 is amazing, and inspiring! Merry Christmas and Happy Holidays to you and your family as well!
Best muffins ever! Has anyone tried converting this recipe over to banana bread in a 9×5 pan? Curious what temperature and how long they baked it for?
Thank you so much! I have done a 4×8 pan with the cooking instructions for my blueberry bread. I imagine it would still work in a 9×5 pan as well, but maybe bake it for less time. Just start checking on it in maybe 35 minutes. Here is that recipe for the baking instructions. https://grainsinsmallplaces.net/fresh-milled-flour-blueberry-bread/
Delicious!! A staple in our house
Thank you so much! I am so happy to hear that!
This is the first time I’ve made FMF muffins that haven’t been crumbly. These are delicious and moist! I added 1 c Fage plain yogurt. Hubby said save this recipe! Thanks Kara!
Yay! I am so happy to hear that! Nice job! Thanks so much!
I have a second batch in the oven right now because the first batch that I made this morning is already gone! I just received my grain mill yesterday and this was my first time using spelt. I used 100% spelt. I couldn’t believe how light and moist these were. Everyone loved them!!
Yay! Great job jumping right in! So happy to hear they were a hit!
Blueberry muffins are fabulous!
I used unsweetened blueberry yogurt in this recipe! My husband said they are The Best! Started using the coordinating yogurt flavor with the fruit used.
Ex. Strawberry yogurt w/ strawberries, or banana yogurt with bananas..etc…
Delish!!!!!
Thank you for your recipes!
That is a wonderful idea! I love using vanilla yogurt, so I can see using blueberry yogurt for blueberry muffins, etc. Thanks so much for the tip!
Great! But I don’t recommend replacing the sugar ❤️ I find the muffins are kinda soggy or flat when you replace it. But maybe adding less liquid would fix this issue I’m unsure. Otherwise delicious!
Thanks for the tip!
Do you have nutrition facts for your banana muffins, and blueberry muffin recipes ?
I am working on getting the nutritional facts available, but don’t have that right now.
Hi! Love that this recipe uses fresh milled flour! We don’t have yogurt. What can I use in place of the yogurt?
You can use yogurt, kefir, sour cream, buttermilk, or milk PLUS 1 TBSP vinegar. Happy Baking! 😊
Hi,
Could you please help me and let me know if I have Hi-protein white wheat how much flour should I use and if this recipe will still work.
Thank you !
Do you have already milled flour or whole wheat berries that you are milling?
Hi
I have the wheat berries that I mill my own. My husband bought a few buckets of hard wheat and I am new to this and trying to find recipes. I am ok to buy another type of wheat if I need to mix it.
You can use hard white wheat with this recipe, but if you prefer them to be a bit softer then I would recommend a mix of half hard and half soft wheat.
I made this for the first time today. I did use avocado oil instead of olive. And I also used Greek yogurt. My muffins stuck so bad to my liners that a good portion of the muffin is wasted. Any tips?
The muffins were delicious but they came out flat. I did use honey instead of sugar. Wondering what could be the issue.
Is it possible your baking soda or powder was older? They do go bad after awhile, and don’t give a nice rise, also I like to stir them before using, because they tend to settle. That would be my first guess.
These are not like Grandma’s banana bread! I made these muffins today and used chopped walnuts instead of the chocolate chips. They are amazing!! I was kind of wanting the chocolate chips, but I gave my husband the choice. SO good!!
Awesome! I am so happy they were a hit! Yes, we have some in our house that prefer nuts, and others that prefer chocolate chips. I have been known to make the batter, portion in half, and make 2 different mix in varieties at once! 🙂