Fresh-Milled Banana Chocolate Chip Muffins

I have been trying to make my family fresh-milled muffins that feel nourishing without tasting like “healthy muffins”. I had plenty of overripe bananas sitting on the counter and wanted to turn them into fresh-milled banana muffins my family would be excited to eat—not muffins that tasted like I was trying to sneak nutrition in without them knowing. These fresh-milled banana muffins were exactly what we wanted. They baked up with tall, rounded tops, a soft crumb, and plenty of chocolate chips in every bite.

For this batch, I used soft white wheat as the base with a little quinoa flour, ground flaxseed, Greek yogurt, and a modest amount of vanilla protein powder. With 600 grams of ripe banana and only 150 grams of added sugar, they are sweet enough to feel like a treat without crossing over into cupcake territory. It is the balance I was looking for in an everyday breakfast muffin.

Right before baking, I pressed six or seven extra chocolate chips into the top of each muffin. It was a tiny step, but it made the finished muffins look much more inviting—and ensured that nobody could mistake them for anything other than banana chocolate chip muffins.

A Tested Lemons & Lavender Farm Recipe
Yield: 24 large muffins
Prep Time: About 20 minutes
Batter Rest time: 15 minutes
Bake Time: About 25–30 minutes

Why I Add Quinoa Flour and Flaxseed to Fresh-Milled Banana Muffins

I am not trying to turn a chocolate chip muffin into a health food. However, I do like finding small ways to add more nourishment to foods my family already enjoys without making them taste like a compromise.

I use 60 grams of quinoa flour alongside the freshly milled soft white wheat. Quinoa flour contributes some additional protein and fiber, along with minerals such as magnesium and iron. I keep the amount fairly small so it complements the wheat without taking over the flavor or texture of the muffins.

The 28 grams of ground flaxseed add more fiber as well as ALA, a plant-based omega-3 fatty acid. Flaxseed also absorbs liquid, so allowing the batter to rest for 15 minutes gives both the freshly milled flour and flaxseed time to hydrate before baking.

Greek yogurt, eggs, raw milk, and a modest amount of vanilla protein powder round out the batter. I also intentionally kept the added sugar at 150 grams. The ripe bananas and semisweet chocolate add sweetness of their own, so the muffins still feel like a treat without becoming as sweet as a cupcake.

These are still banana chocolate chip muffins—not a nutritional supplement—but each of these choices adds a little something worthwhile to a breakfast my family can enjoy.

Tools I Used for These Fresh-Milled Banana Muffins

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This recipe makes 24 large muffins, so having the right tools ready makes the process much easier. Nothing here is especially complicated, but these are the tools I used for this batch:

• NutriMill Classic Grain Mill: This is the mill I use to grind the soft white wheat immediately before mixing the batter. It handles the larger amount of grain for this 24-muffin batch without requiring me to mill several small batches.
• KitchenAid Stand Mixer: I used my older KitchenAid bowl-lift mixer with the wire whisk attachment for this recipe. My model is no longer made, but the current KitchenAid KSM55 5.5-quart bowl-lift mixer is the closest comparable model.
• Two 12-cup muffin pans: So all 24 muffins can be baked at the same time.
• Tulip-style parchment liners: These hold plenty of batter and give the muffins their bakery-style appearance.
• Kitchen Aid Digital kitchen scale: Especially helpful because this recipe is written primarily in grams.
• Large cookie scoop: Makes it much easier to divide the thick batter evenly among the muffin cups.
• Large mixing bowl, whisk, and silicone spatula: For mixing the dry ingredients and folding in the chocolate chips.

Fresh-Milled Banana Muffins with Chocolate Chips Ingredients

Dry ingredients

• 550 grams freshly milled soft white wheat flour
• 60 grams quinoa flour
• 60 grams Orgain Organic Plant-Based Vanilla Protein Powder
• 28 grams ground flaxseed
• 28 grams baking powder
• 6 grams baking soda
• 8 grams fine salt
• 6 grams ground cinnamon
• 1/2 teaspoon ground ginger

Wet ingredients

• 600 grams mashed very ripe bananas
• 4 large eggs
• 400 grams Aldi 5% Greek yogurt
• 170 grams butter, melted and cooled slightly
• 150 grams granulated sugar
• 200 grams whole raw milk
• 16 grams vanilla extract

Chocolate

• 360 grams Nestlé Toll House semisweet chocolate morsels, for the batter
• 6–7 additional chocolate morsels per muffin, for the tops

Instructions for Fresh-Milled Banana Muffins with Chocolate Chips

1. Heat the oven to 450°F. Line two standard 12-cup muffin pans with tulip-style parchment liners or grease the cups well.
2. In a large bowl, whisk together the soft white wheat flour, quinoa flour, protein powder, flaxseed, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a second large bowl, stir together the mashed bananas, eggs, Greek yogurt, melted butter, sugar, raw milk, and vanilla until evenly combined.
4. Add the dry ingredients to the wet ingredients. Fold gently, stopping as soon as no dry pockets of flour remain.
5. Fold the 360 grams of chocolate chips into the batter.
6. Let the batter rest for 20–30 minutes. This gives the freshly milled flour and flaxseed time to hydrate.
7. After resting, check the consistency. The batter should be thick but scoopable. If it has become unusually stiff, fold in a small splash of milk.
8. Divide the batter evenly among 24 muffin cups, filling the liners nearly full.
9. Press 6–7 additional chocolate chips into the top of each muffin.
10. Bake at 450°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F and bake for another 20–25 minutes, or until the domes are set and a tester inserted away from a chocolate chip comes out without wet batter.
11. Let the muffins cool in the pans for about 10 minutes, then transfer them to a rack. Fresh-milled muffins continue setting as they cool, so allow at least one to cool fully before judging the final crumb.

A Few Notes From My Kitchen

Use very ripe bananas. Bananas with heavily spotted or nearly black skins provide the strongest banana flavor and natural sweetness.

Do not skip the rest. Fresh-milled flour does not always finish absorbing liquid immediately. The short rest helps the batter thicken before it goes into the oven.

The initial high heat is deliberate. Five minutes at 450°F encourages the tall, rounded tops. Lowering the temperature allows the centers to finish baking without overbrowning the outside.

Keep the protein powder restrained. The purpose is to add a little protein—not make the muffins taste like a protein shake. Sixty grams across 24 muffins was the amount I chose for this batch.

Add the topping chips. They are optional for flavor, but they make an enormous difference in the finished appearance.

Storing and Freezing

Let the muffins cool completely before storing them. Keep them in a covered container at room temperature for up to two days, or refrigerate them for longer storage.

These fresh-milled banana chocolate chip muffins froze and thawed beautifully. Once completely cooled, place them in a freezer-safe container or bag and freeze them in a single layer until firm. Thaw at room temperature or warm one gently before serving.

Estimated Nutrition

Based on a yield of 24 muffins and approximately 6–7 additional Nestlé Toll House morsels on each muffin:

• Calories: approximately 325
• Protein: approximately 9 grams
• Carbohydrates: approximately 44 grams
• Fat: approximately 14 grams
• Fiber: approximately 5 grams
• Total sugar: approximately 21 grams

Nutrition is an estimate. The exact values will vary with the bananas, raw milk, brands used, and the number of chocolate chips added to each muffin.

Save This Recipe for Later

These fresh milled banana muffins were loved by everyone in my family. That is always the real test in our house, especially when I am adding more nourishing ingredients to a familiar favorite.

Deborah Langton

Fresh-Milled Banana Chocolate Chip Muffins

Tall, bakery-style banana chocolate chip muffins made with freshly milled soft white wheat, quinoa flour, Greek yogurt, ripe bananas, and plenty of semisweet chocolate chips.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Batter Rest 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 325

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 550 g freshly milled soft white wheat flour
• 60 g quinoa flour
• 60 g Orgain Organic Plant-Based Vanilla Protein Powder
• 28 g ground flaxseed
• 28 g baking powder
• 6 g baking soda
• 8 g fine salt
• 6 g ground cinnamon
• 1/2 teaspoon ground ginger

Wet Ingredients

• 600 g mashed very ripe bananas
• 4 large eggs
• 400 g Aldi 5% Greek yogurt
• 170 g butter melted and cooled slightly
• 150 g granulated sugar
• 200 g whole raw milk
• 16 g vanilla extract
• 360 g Nestlé Toll House semisweet chocolate morsels
• additional chocolate morsels for topping, about 6–7 per muffin

Equipment

• 1 Grain Mill
• 2 Muffin Pans
• 24 Tulip-style parchment muffin liners
• 2 large mixing bowls
• 1 kitchen scale
• 1 silicon spatula
• 1 Wire whisk
• 1 Kitchen Aid Stand Mixer with Whisk attachment

Method

 

1. Preheat the oven to 450°F. Line two standard 12-cup muffin pans with tulip-style parchment liners or grease the cups well.
2. In a large bowl, whisk together the freshly milled soft white wheat flour, quinoa flour, protein powder, flaxseed, baking powder, baking soda, salt, cinnamon, and ginger.
3. n the bowl of a stand mixer fitted with the whisk attachment, combine the mashed bananas, eggs, Greek yogurt, melted butter, sugar, raw milk, and vanilla.
4. Gradually add the dry ingredients, mixing only until evenly combined and no dry pockets of flour remain. Avoid overmixing.
5. Fold 360 grams of chocolate morsels into the batter.
6. Let the batter rest for 15 minutes so the freshly milled flour and flaxseed can absorb the liquid.
7. Using a large cookie scoop, divide the batter evenly among 24 muffin cups, filling the liners nearly full.
8. Sprinkle 6–7 additional chocolate morsels around the top of each muffin.
9. Bake at 450°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F.
10. Continue baking for another 20–25 minutes, or until the domes are set and a toothpick inserted comes out without wet batter, a few crumbs is normal and fine. Be sure to check away from the chocolate chips.
11. Let the muffins cool in the pans for about 10 minutes, then transfer them to a wire rack to finish cooling.
12. Muffin liners will pull away cleanly when muffins have cooled sufficiently.

Notes

Allow the muffins to cool completely before storing. Keep them covered at room temperature for up to 2 days, or refrigerate for longer storage.

These muffins freeze well. Once completely cooled, place them in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.

Estimated nutrition per muffin: 325 calories, 9 g protein, 44 g carbohydrates, 14 g fat, 5 g fiber, and 21 g total sugar. Nutrition is an estimate and will vary depending on ingredient brands, banana size, raw milk, and the number of topping chips used.

More Breakfast Recipes From My Kitchen

If you are looking for more homemade breakfast ideas, try my sourdough discard pancakes or this cranberry orange sourdough breakfast bread.