Banana Walnut Muffins with Freshly Milled Flour

These banana walnut muffins are made with freshly milled hard red wheat flour, naturally sweetened with maple syrup, and packed with overripe bananas. They’re hearty, lightly spiced, and perfect warm with peanut butter.

These banana walnut muffins are made with freshly milled flour from my NutriMill for extra nutrients and naturally sweetened with maple syrup. You can add flax for extra fiber, and they freeze well for easy grab and go breakfasts or after school snacks. They’re wholesome, hearty, and filling in the kind of way that actually keeps kids full.

This recipe includes two simple variations:

• Add 1/2 cup flax meal for extra fiber and density
• Skip flax for a higher rise and lighter texture

Both versions are delicious. It just depends on what you’re going for that day.

Without flax added:

With flax meal added:

Main Ingredients and Simple Swaps

• Overripe Bananas – The base of the recipe and main source of natural sweetness; the darker and spottier the better. If your bananas are small, weigh to about 400 g total.
• Freshly Milled Hard Red Wheat Flour – Adds fiber, nutrients, and a slightly nutty flavor. Swap with half all purpose flour for a lighter texture or use fully all purpose if needed.
• Maple Syrup – Naturally sweetens with subtle depth, or you can swap with honey.
• Melted Butter – Adds richness and moisture or you can substitute with melted coconut oil or avocado oil.
• Eggs – Provide structure and lift as well as lots of nutitional benefits.
• Ground Flaxseed Meal, optional – Boosts fiber and creates a heartier texture, but you can omit for a taller, lighter muffin.
• Walnuts – Add crunch and nuttiness, swap with pecans or leave out entirely to make it more kid-friendly.
• Cinnamon and Nutmeg – Warm spice that enhances the banana flavor, adjust to taste or omit nutmeg if you prefer a simpler taste.
• Brown Sugar – Optional, but adds a touch more sweetness and moisture to the muffins.

How I Make Them

Start by mashing very ripe bananas in a large bowl until mostly smooth. Whisk in the eggs, melted butter, maple syrup, vanilla, and optional brown sugar until well combined.

In a separate bowl, mix together the freshly milled flour, baking powder, baking soda, salt, cinnamon, and flax if using. Stir the dry ingredients into the wet just until combined, then fold in the chopped walnuts. If the batter feels too thick, add a small splash of milk until it’s thick but scoopable.

I like to line the muffin tin with parchment liners for easy removal and less sticking. Use a large cookie or ice cream scoop to evenly portion the batter into a lined muffin tin, filling each cup all the way to the top for a taller rise.

Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until golden and set. Let cool slightly before serving warm with butter or peanut butter.

Now go enjoy a cozy moment of baking in your kitchen!

👇🏻 To watch me walk through the full recipe, check out my video below!

Banana Walnut Muffins

5 from 1 vote

These banana walnut muffins are made with freshly milled hard red wheat flour, naturally sweetened with maple syrup, and filled with ripe bananas and crunchy walnuts. Hearty, wholesome, and perfect warm with peanut butter.

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Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 40 minutes mins

Servings: 12 large muffins

Course: Snack, treats

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

• 400 g very ripe bananas about 4 small
• 2 eggs
• 1/4 cup melted unsalted butter
• 60 g maple syrup about 1/4 cup
• 1 1/2 tsp vanilla extract
• 2 tbsp brown sugar optional
• 200 g freshly milled hard red wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup ground flaxseed meal optional. Makes the muffins more dense
• 1 cup chopped walnuts
• Splash of milk as needed

Notes

• With flax: Muffins will be more dense and slightly lower in height due to the moisture absorbing quality of flax.
• Without flax: Muffins rise taller and have a lighter crumb.
• These freeze well. Store in an airtight container for up to 3 months. Reheat gently before serving.
• One large muffin has about 240 calories and roughly 4 to 5 grams of fiber with the flax included

Method

 

1. Preheat oven to 425 degrees. Line or grease a 12 cup muffin tin.
2. In a large bowl, mash the bananas until mostly smooth.
3. Add eggs, melted butter, maple syrup, vanilla, and optional brown sugar. Stir until combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and flax if using.
5. Stir dry ingredients into wet ingredients until just combined. Do not overmix.
6. Fold in chopped walnuts.
7. If the batter looks very thick, add a small splash of milk until it is thick but scoopable.
8. Fill muffin cups all the way to the top.
9. Bake at 425 for 5 minutes. Reduce temperature to 350 and bake 15 to 18 minutes more, or until a toothpick comes out clean.
10. Cool slightly before serving.

Video

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