Fresh Milled Flour Banana Muffins
Servings: 12 muffins
Enjoy fresh, homemade banana muffins made with fresh milled flour, ripe bananas, and optional crunchy nuts. This is a vegan recipe and uses soft white wheat flour. The muffins turn out soft and delicious, perfect for breakfast or snack.
Equipment
- Convection Oven
Ingredients
Wet ingredients
- 3 Bananas (medium size, ripe)
- ½ cup Almond milk (or any plant based milk, or regular milk)
- ⅓ cup Oil
- ½ teaspoon Vanilla extract
- 1 teaspoon Vinegar
Dry ingredients
- 2 cup Soft White Fresh Milled Flour (240 grams)
- ¾ cup Organic cane sugar
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- Pinch of Salt
Add-ins
- ¾ cup Walnuts (chopped)
Instructions
- Preheat oven to 350°F while you work on the mix.
- Peel the bananas and put them in a large mixing bowl.
- Mash them with the help of a fork.
- Add all the wet and dry ingredients, except walnuts, to the bowl.
- Mix everything well with a whisk.
- Add the chopped walnuts and mix well with a spatula.
- Pour the batter into the muffin liners up to ⅔rd capacity.
- Bake in the oven for about 25-28 minutes at 350°F or until the top is slightly golden brown.
- Insert a toothpick at the center of the muffin to check for doneness. If it does not come out clean, then bake for a few more minutes.
- Remove the muffin tray from the oven and allow them to cool down for 15-20 minutes before serving.
Notes
Top tips:
- It is best to weigh the flour using a digital food scale.
- Add-ins - add some pecans or chocolate chips or skip them altogether.
Nutrition
Serving: 1muffin | Calories: 247kcal (12%) | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 12g (18%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 78mg (3%) | Potassium: 211mg (6%) | Fiber: 3g (13%) | Sugar: 16g (18%) | Vitamin A: 22IU | Vitamin C: 3mg (4%) | Calcium: 38mg (4%) | Iron: 1mg (6%)
