Banana Chocolate Chip Muffins (Freshly Milled Flour)
These Banana Chocolate Chip Muffins made with freshly milled soft white wheat flour are naturally sweet, flavorful, and packed with wholesome nutrition.
Equipment
- Grain mill
- Measuring Cups and Spoons
- Mixing bowls
- spatula
- Fork or potato masher
- Muffin tin
- cooling rack
Ingredients
- 1 ¾ cups (210 g) freshly milled soft white wheat flour (or spelt flour)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon optional
- 3 ripe bananas mashed
- ½ cup brown sugar
- ⅓ cup olive oil
- 1 egg lightly beaten
- 1 tsp vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, combine 1 ¾ cups (210 g) freshly milled soft white wheat flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
- In another bowl, whisk together 3 ripe mashed bananas, ½ cup brown sugar, ⅓ cup olive oil,1 lightly beaten egg, and 1 tsp vanilla extract.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined (don’t overmix).
- Stir in ½ cup chocolate chips.
- Scoop the batter evenly into the 12 muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
- Avoid overmixing — it keeps the muffins soft and fluffy.
- Use ripe bananas with brown spots for the best natural sweetness.
- Add 2 tablespoons of yogurt or sour cream if you prefer extra moisture.
- Sprinkle a few chocolate chips on top before baking for a bakery-style look.