Fresh Milled Banana Nut Muffins (No Refined Sugar)
Feel good about putting these fresh milled banana nut muffins on the table! Packed with flavor and nutrition, your family will devour these sweet treats up!
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Why you will love these Fresh Milled Banana Nut Muffins
These healthy banana muffins are made with whole ingredients and are packed with deliciousness! Soft, fluffy, and undeniably a new favorite in our home!
- Easy to make – This recipe is super quick and easy to make. If you need a wholesome snack in a pinch, you can pull these together in less than 20 minutes!
- Delicious – The natural sweetness of the banana and honey paired with the crunch of the pecans make for one of the most delicious muffins, ever!
- Wholesome – Made with fresh milled flour and no refined sugar, these muffins are packed with nutrition! You can feel good about handing these to the kiddos for a healthy snack!
- Versatile – These muffins can be served for breakfast, as a snack, or in the lunch box.
Why use Fresh Milled Flour?
Fresh milled flour is not only more delicious than all purpose flour but contains many of the essential nutrients and fiber that are recommended daily.
Nutty in flavor and hearty in texture, bread products made with whole grain flours are much healthier than those made with white flour or even store bought whole wheat flour.
If you are new to milling your own flour, START HERE
For this particular recipe, I used FRESH MILLED EINKORN FLOUR. I prefer Einkorn flour in this recipe, because it is light, airy, and has a nutty flavor.
I mill my flour using the NUTRIMILL GRAIN MILL. This grain mill is super easy to use and makes a wonderfully fine flour.
Looking for a banana bread recipe using fresh milled flour? TRY THIS ONE!
Ingredients you need to make Fresh Milled Banana Nut Muffins
- Fresh Milled Flour – As stated above, I used Einkorn flour for this recipe, however soft white wheat, Spelt, or Kamut, or hard white wheat would work great as well.
- Over Ripe Banana – Although you could make these muffins with a ripe banana, they are much sweeter when made with an over ripe banana.
- Oil – I used olive oil, but avocado oil, melted coconut oil, or melted butter will work.
- Egg
- Milk – You can use whole milk or skim milk. If you want, a dairy free milk will work just fine, as well.
- Honey
- Vanilla Extract
- Pecans – Use roughly chopped pecans.
- Salt
- Baking Soda
- Baking Powder
Full ingredient amounts in recipe card below
Looking for more delicious muffin recipes? CLICK HERE!
Step-by-step instructions for making this recipe
- Preheat the oven to 400 degrees F and grease or line a 12 cup muffin tin.
- Mill your wheat berries on a fine setting of your GRAIN MILL.
- In a large mixing bowl, mash the banana and add the egg, milk, vanilla extract and honey. Mix until combined.
- In a separate large bowl, add the flour, salt, baking soda, and baking powder. Mix well.
- Pour the dry ingredients into the wet ingredients and mix until just combined and no dry flour bits remain. For best results, DO NOT OVER MIX.
- Fold in the pecans until they are evenly distributed in the muffin batter.
- Using a 1/4 cup measuring cup or a large cookie scoop, scoop the batter into the wells of the muffin pan until approximately 3/4 full.
- Bake in preheated oven for 15-17 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before storing.
Want a chocolate version of this recipe? CLICK HERE!
Storage Tips
Store cooled muffins in a bread bag or airtight container on the counter at room temperature for 3-4 days.
These muffins freeze amazingly well for longer storage. Freeze them in a freezer safe bag or container for up to 3 months.
Reheat frozen muffins in a 300 degree oven for 10-12 minutes or until warmed through.
Tips for making the best muffins
- Do not over mix – Over mixing the batter leads to a tough muffin. Mixing just until the ingredients are combined leads to a softer muffin.
- Use over ripe bananas – If you only have a “ripe” banana, consider increasing the honey to 1/2 a cup for added sweetness.
- Do not over fill the muffin wells – Over filling the wells can cause the batter to spill over and leave you will a flatter top and not the round top we are all used to. They will still be incredibly delicious, though:)
Fresh Milled Banana Nut Muffins (No Refined Sugar)
Equipment
- 12 cup muffin tin
Ingredients
- 1 Over Ripe Banana
- 1 Egg
- 1/3 cup Olive Oil
- 1/3 cup Honey
- 1 tsp Vanilla Extract
- 1 cup Milk
- 2 1/4 cups Fresh Milled Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder 1
- 1 cup Chopped Pecans
Instructions
- Preheat the oven to 400 degrees F and grease or line a 12 cup muffin tin.
- Mill your wheat berries on the fine setting of your grain mill.
- In a large bowl, mash the banana and add the milk, egg, honey, oil, and vanilla extract. Mix well.
- In a separate bowl, add the flour, salt, baking soda, and baking powder and mix until combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined and no dry bits of flour remain. TAKE CARE TO NOT OVER MIX.
- Fold in the pecans gently.
- Using a 1/4 cup measuring cup or a large cookie scoop, scoop the muffin batter into the muffin wells of the muffin tin to about 3/4 full.
- Bake in the preheated oven for 15-17 minutes or until a toothpick comes out clean.
- Cool on a wire rack completely before storing.
