What is the difference between freshly milled flour and regular flour?

Commercial mills remove part of the wheat kernel, removing the most nutritious part of the grain to make white flour. Milling your own flour not only ensures that your flour is as nutritious as it can be, but also has a wonderful taste!

How long does freshly milled flour last?

Fresh milled flour is best used immediately to gain the full nutritional benefits.

What makes a muffin moist and fluffy?

I find that not overmixing the batter really helps to keep a light, fluffy texture. Also using room temperature ingredients- it really does make a difference!

Healthy Chocolate Banana Muffins (Fresh Milled Flour)

Description

Rich and chocolatey, these healthy banana chocolate muffins are packed with wholesome ingredients! Freshly milled flour provides nutrients, while maple syrup and ripened bananas add the perfect amount of sweetness. Enjoy the rich chocolate flavor and moistness of chocolate cake, but with none of the guilt. Yum!

Ingredients

Scale

2-3 mashed ripe bananas
1/2 cup maple syrup
1 egg
1/4 cup avocado oil (can substitute coconut oil or melted butter)
1 tsp pure vanilla extract
1 1/2 cups fresh milled flour (soft white wheat)
1/2 cup Dutch process cocoa powder (or unsweetened cocoa powder)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

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Instructions

Preheat oven to 425 degrees F. Prepare a 12 count muffin pan by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
Mill Flour: Using a grain mill, mill wheat berries on a fine setting. You will need 1 1/2 cups of flour total. Set aside while you prepare the other ingredients.
In a medium bowl, mash the bananas up using a fork. Once mashed, whisk in the maple syrup, egg, avocado oil, and vanilla extract until combined. Set aside.
Begin adding the dry ingredients to the wet ingredients, whisking it all together until combined. Fold in the chocolate chips.
Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin pan, filling each liner all the way to the top.
Bake the muffins for 5 minutes at 425°F, and then reduce the oven temperature to 350°F and continue baking for another 15 minutes (do not open the oven door or remove the muffins, just leave them in and reduce the temperature). A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
Allow the muffins to cool in the pan for a few minutes before transferring to a wire cooling rack to cool completely (you can also enjoy them warm). Top with a hearty slab of butter and enjoy!

Notes

Wheat Berries: I used soft white wheat berries milled on the highest setting in this recipe to yield get the lightest, fluffiest texture possible.
Mix by Hand: In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
Baking: Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops. I use the same method in this recipe for sourdough chocolate chip muffins.
Storage: These muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
Freezing Instructions: Baked muffins will store well in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw them in the refrigerator or on the counter at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast Recipes
Cuisine: American