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Fresh-milled banana chocolate chip muffins cooling in brown parchment liners
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
Cook Time 30 minutes
Batter Rest 15 minutes
Total Time 1 hour 5 minutes
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.