What is fresh milled flour in muffins?

Fresh milled flour is made by grinding whole wheat berries at home right before baking. It includes the full bran, germ, and endosperm, unlike most store-bought flours, which are refined and stripped of nutrients. This flour gives muffins a deeper flavor, richer nutrition, and a naturally hearty texture.

Are muffins with fresh ground flour healthier?

Yes. Muffins made with fresh ground flour offer more fiber, healthy fats, and protein than those made with refined flour. Because nothing is removed during milling, you're baking with the whole grain, making your muffins more nourishing and filling without artificial additives.

Can you use whole wheat flour in protein muffins?

Definitely. Whole wheat flour works well in protein muffins, especially when paired with ingredients like eggs, milk, and yogurt. Just be mindful of moisture, whole wheat absorbs more liquid than white flour, so recipes may need slight adjustments to stay soft and balanced.

Do fresh milled muffins rise the same way?

They rise beautifully, but differently. Because fresh flour contains more natural oils and fiber, muffins may have a more tender crumb and slightly denser rise compared to white flour versions. For best results, use the proper leavening and avoid overmixing the batter.

Fresh Milled Muffin: Remarkable High Protein Recipe You’ll Love

Name: Fresh Milled Muffin: Remarkable High Protein Recipe You’ll Love
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Cuisine: American
Ingredients: 2¼ cups (270g) freshly milled flour (soft or hard white wheat); 1 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 1 cup milk (240g); 1 egg; ½ cup avocado oil, coconut oil, or melted butter; ½ cup honey (160g); Optional: mix-ins like blueberries, cinnamon-raisin, or chopped nuts

Description

These soft and nourishing fresh milled muffins are packed with whole grain goodness and natural protein. Made from freshly ground flour and simple ingredients, they’re perfect for breakfast, snacks, or lunchboxes, and freeze like a dream.

Ingredients

Scale

2¼ cups (270g) fresh milled flour (soft or hard white wheat)

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup milk (240g)

1 egg

½ cup avocado oil, coconut oil, or melted butter

½ cup honey (160g)

Optional: mix-ins like blueberries, cinnamon-raisin, or chopped nuts

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Instructions

1. In a large bowl, whisk together the flour, salt, baking soda, and baking powder.

2. Add in your mix-ins to coat them in the dry blend if using.

3. In a separate bowl, whisk the milk, egg, honey, and oil until smooth.

4. Pour the wet mix into the dry and gently fold until just combined.

5. Spoon the batter evenly into a greased 12-cup muffin tin.

6. Bake at 350°F for 17–20 minutes, or until golden and springy.

7. Cool for 5–10 minutes in the tin before serving or storing.

Notes

Use soft white wheat for a lighter muffin, or hard white for a heartier bite.

Muffins can be frozen for up to 3 months, just reheat in the oven or toaster.

For a protein boost, fold in chia seeds, Greek yogurt, or a scoop of protein powder.

Prep Time: 5 minutes
Cook Time: 17–20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 59
Sugar: 1g
Sodium: 345mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 2g
Cholesterol: 16mg