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–+ servings
Up close of a fresh milled flour banana muffin with a bite taken out of it.

Fresh Milled Flour Banana Muffins (Soft, Bakery-Style)

These fresh milled flour banana muffins are soft, fluffy, and bakery-style, made with freshly milled soft white wheat, overripe bananas, and sour cream for extra moisture. A perfect from scratch muffin recipe that makes 14 tender, wholesome muffins the whole family will love.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 14 bakery style muffins

Equipment

  • Grain mill (for milling soft white wheat berries)
  • Kitchen scale (for accurate flour weight)
  • Muffin pan
  • Mixing bowls
  • Silicone spatula
  • Muffin liners or grease for the pan

Ingredients

  • 3 overripe bananas (mashed)
  • 1 stick butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh milled soft white wheat flour (200 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream
  • ¾ cup chopped walnuts

Instructions

  • Preheat the oven
    Preheat your oven to 350°F and prepare a muffin pan with liners or grease it well.
  • Cream the butter and sugar
    In a mixing bowl, cream together the butter and sugar until light and fluffy. This step helps create a soft, tender muffin texture.
  • Add the wet ingredients
    Mash the overripe bananas and add them to the bowl along with the eggs and vanilla. Mix until well combined.
  • Mix the dry ingredients
    In a separate bowl, whisk together the fresh milled soft white wheat flour, baking soda, and salt.
  • Combine and add sour cream
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently stir in the sour cream to keep the muffins moist and tender.
  • Fold in the walnuts
    Fold in the chopped walnuts by hand, being careful not to overmix the batter.
  • Fill and bake
    Divide the batter evenly between the muffin cups, filling them almost to the top for that bakery-style look.
    Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Tips for Success with Fresh Milled Flour Muffins

  • Use soft white wheat for the lightest texture.
  • Measure flour by weight for consistent results.
  • Do not overmix once the flour is added. This keeps the muffins tender.
  • Very ripe bananas give the best flavor and moisture.

Storage & Freezing

  • Store muffins in an airtight container at room temperature for up to 2 days
  • Refrigerate for up to 5 days
  • Freeze for up to 3 months
    (Let thaw at room temperature or warm before serving.)