I am so excited to share my banana chocolate ship muffins with home milled flour recipe with you today! So if you remember my “I’m back to blogging” post you may remember that I have gotten into home milled flour. We order wheat berries in bulk online and store them in food safe buckets in the basement. We have small containers in the kitchen where we store the berries for sooner use. This recipe uses home ground flour, but I will make a note about how much all purpose flour you could use, or you could check out this recipe which is the one I tweaked to come up with this one.
Why ground your own flour?
So one may be thinking “Danielle… why on earth are you using fresh ground flour? Isn’t it easier to use all purpose flour?” Yes, it totally is easier, but in all honesty grounding my own flour hasn’t been too difficult. Sometimes it can be a little more time consuming (since you have to sift out some of the bran for some recipes), but other than that it’s been ok. The really reason I made the change was because it is a bit healthier. There have also been studies that have said using home milled flour can help with seasonal allergies.
Will muffins with home milled flour taste different than all purpose flour?
Yes they do. I would describe it as a slightly earthier taste. It also depends on what you are making. I’ve found less of a difference with muffin recipes than with cookie recipes. When I made the change though, my kids didn’t say anything, so I consider that a win! I may do a separate blog post were I talk a little more in depth about how I’ve been using home milled flour, as there really is a lot of info about it.
What flour was used with these muffins?
Did you know there are different types of flours for different uses? For these muffins I used a soft white wheat flour. I ground the wheat berries somewhat finely (on my mill it was between the finely ground and the middle), then used size 40 mesh sifter to sift out some of the bran. I didn’t do any step by step directions, so here is the recipe. You may also see that I am using weight measurements (the cup measurements are also included). When using home milled flour, the coarseness of flour, how much bran you sift out, can all affect the recipe. So using the weight makes it easier to insure the finished product comes out correct.
Banana Chocolate Chip Muffins with Home Milled Flour
Ingredients
- 250 grams bolted soft white wheat flour about 2 cups all purpose flour
- 2 grams baking powder 1 1/4 t
- 4 grams baking soda 1/2 t
- 50 grams white sugar 1/4 cup
- 20 grams brown sugar 2 T
- 2 grams salt 1/4 t
- 1 egg
- 4 grams vanilla 1 1/2 t
- 56 grams melted butter (let cool slightly) 1/4 cup
- 105 grams chocolate chips 3/4 cup
- 3 medium bananas
Instructions
- Preheat oven to 350°.
- Mix flour, baking powder, baking soda, and salt together.
- In a stand mixer mash the bananas (I use the paddle attachment). Then stir in the sugars, egg, vanilla, and melted butter.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips.
- Line a cupcake tin with wrappers and bake 20-25 minutes.
So did you try this banana chocolate ship muffins with home milled flour recipe? Let me know what you think! Also, would you like to learn more about my foray into home milled flour? If so what kind of things would you like to learn about?