Banana bread is a fan favorite in our house, and this muffin recipe is one of our favorites because it works with all four of our stone-ground flours! Whole wheat, sifted, all-purpose, or our bread flour blend — whichever one you have, these muffins will work. The crumb changes a little depending on the flour, but the maple-banana flavor and that toasted walnut crunch carry through no matter what.
Bake It With Any of Our Four Heritage Flours
Heritage Turkey Red Wheat Flour — the heartiest version, with more of that nutty, whole-grain depth and a slightly denser crumb.
Heritage Turkey Red Sifted Wheat Flour — our most popular swap for this one. Lighter texture, still full of flavor.
Stone-Ground All Purpose Flour — the most tender, closest to a "classic" bakery muffin.
Bread Flour — a little chewier and sturdier, great if these are headed into a lunchbox.
Dry Ingredients
- 250 g (2 cups) flour — your choice of any of the four above
- 5 g (1 teaspoon) baking powder
- 3 g (½ teaspoon) baking soda
- 4 g (¾ teaspoon) fine salt
- 4 g (1½ teaspoons) cinnamon
- 0.5 g (⅛ teaspoon) nutmeg
Wet Ingredients
- 300 g (1¼ cups) very ripe mashed banana (about 2–3 bananas)
- 100 g (⅓ cup) pure maple syrup
- 60 g (⅓ cup, packed) brown sugar
- 90 g (6 tablespoons) butter, melted
- 2 large eggs (100 g)
- 5 g (1 teaspoon) vanilla
Fold In
- 100 g (1 cup) toasted walnuts, chopped
Directions
- Preheat the oven: Set to 400°F. Line a 12-cup muffin tin with paper liners.
- Whisk the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Whisk the wet ingredients: In a separate bowl, whisk together the mashed banana, maple syrup, brown sugar, melted butter, eggs, and vanilla until smooth.
- Combine: Fold the wet ingredients into the dry just until combined — a few streaks of flour are fine. Overmixing is the enemy of a tender muffin, especially with our whole-grain flours. Fold in the toasted walnuts.
- Fill the tin: Divide the batter evenly between the 12 muffin cups.
- Bake in two stages: Bake at 400°F for 5 minutes, then, without opening the oven, lower the heat to 350°F and continue baking for another 14–18 minutes, until a toothpick comes out clean.
- Cool and enjoy: Let the muffins cool in the tin for 5 minutes, then move to a wire rack.
Baker's Note:
The Bread flour and the sifted Turkey Red wheat flour takes 1-2 more minutes in the oven compared to the whole grain All Purpose and Turkey Red flour.
