Fresh Milled Banana Nut Muffins (No Refined Sugar)

This is an overhead photo of 5 fresh milled banana nut muffins with the middle muffin cut open to show its soft crumb.

5 from 2 votes

Fresh Milled Banana Nut Muffins (No Refined Sugar)

Soft, fluffy, and wholesome, these fresh milled banana nut muffins are sure to be hit in your home! Serve for a healthy snack, breakfast, or put in a lunch box. Plus, they're refined sugar free and made with fresh milled flour!

Course Breakfast, Snack

Cuisine American

Keyword #FreshMilled, #freshmilledflour, #grain mill, #whole grain recipe, Banana Nut Muffins, Fresh Milled Banana Nut Muffins, Fresh Milled Muffins, Muffins, whole grain flour

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 236kcal

Author Mary Rose

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.

Notes

Store in a bread bag or an airtight container on the counter for 3-4 days.

Freeze in a freezer safe bag for up to 3 months.

Reheat in a 300 degree F oven for 10-12 minutes or until warmed through.

Nutrition