Fresh Milled Flour Banana Muffins (Einkorn + Soft White) + Sourdough option!

June 27, 2026

These fresh milled flour banana muffins are easy to make and are such a treat for breakfast, snacks, or a healthy dessert. I like to use a mix of fresh milled soft white and einkorn for these. I threw in some sourdough discard so have left that option for you as well. I hope you enjoy these easy muffins!

Fresh Milled Flour Banana Muffins

Ingredients: Makes 12 Muffins

3 medium ripe bananas, mashed (225–250 g)
¼ cup melted butter (57 g)
1/3 cup milk (80 g)
1 large egg (50 g)
1 tsp vanilla extract (5 g)
½ cup brown sugar (110 g)
½ cup granulated sugar (100 g)
2 cups fresh milled flour (240 g): 1 ½ c (180 g) soft white + ½ c (60 g) einkorn
1 tsp salt (6 g)
1 tsp baking soda (5 g)
1 tsp baking powder (4 g)
Optional: 1 cup mini chocolate chips (170 g) or nuts

Optional Sourdough Discard Version

Add 1 cup sourdough discard (240 g), and reduce the flour to 1 ½ c (180 g) and reduce the milk to 2 Tbs (30 g) (add more or less depending on the consistency of your discard).

Instructions

Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease well.
Fresh mill the flour.
In a large bowl, mash the bananas.
Stir in the melted butter, milk, egg, vanilla, brown sugar, and granulated sugar until combined (and sourdough discard if using).
Add the fresh milled flour, salt, and baking soda. Mix just until no dry flour remains.
Fold in the mini chocolate chips, nuts, or other mix-ins, if using.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Let sit for 10-15 minutes before baking to allow the bran to soften.
Bake at 400°F (205°C) for 7 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 12-15 minutes, or until a toothpick inserted in the center comes out clean.