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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    A Look Back.

Blueberry Banana Whole Wheat Muffins.

After last week’s house hunting trip to Seattle, I returned home to find an entire bunch of blackened bananas waiting for me in our fruit bowl.  Whoops!  Black bananas can only mean one thing – time to bake!

Blueberry Banana Whole Wheat Muffins

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(Print this recipe!)

Ingredients: (makes 12 large muffins)

  • 2 cups whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup organic cane sugar
  • 1/3 cup light brown sugar
  • 1 tbsp ground flax (+3 tbsp water)
  • 1 very ripe banana, mashed
  • 1 tsp vanilla
  • 1 cup almond or soy milk
  • 1 cup frozen blueberries

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Instructions:  Start by preheating the oven to 400 degrees, and prepping the “flax egg” by combining 1 tbsp flax with 3 tbsp water in a small bowl.  Side aside for a few minutes and allow to thicken.

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In a large mixing bowl, combine flour, baking powder, salt, and sugars…

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And stir until combined.

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Grab a separate smaller bowl for the wet ingredients, and start with the ripe banana.  Mine was definitely pushing the boundary between over-ripe and just plain rotten!

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Mash with a fork!

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Add almond milk, vanilla, and the flax egg mixture, and combine.

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Mix wet ingredients into dry, and stir until everything has just combined.  Then gently fold in 1 cup frozen (or fresh!) blueberries.

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The best part of vegan baking is being able to eat the dough straight off the spoon.  Don’t you agree?

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Spoon muffin batter evenly into greased muffin tin.

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Put muffin tin into the 400 degree oven, and bake for 20 minutes or until tops are turning golden brown.

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Pour a large glass of milk and enjoy straight out of the oven!

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This recipe is very similar to the Strawberry Jelly Surprise Muffins I made a few weeks ago, but by subbing in whole wheat flour and bananas, they are just that much healthier!

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Plus, who doesn’t love a blueberry muffin?

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It was fun to be back in the kitchen baking again, after taking a bit of a pregnancy-induced cooking hiatus.  I can’t thank you guys enough for sticking by me through this turbulent first trimester.  I promise that when my appetite returns (just in time for summer produce!) you will see more delicious recipes than you can handle. 

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In the meantime, these totally hit the spot in my carb-loving stomach.

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These healthy treats clock in at just 125 calories per muffin, so eat up and enjoy!  Five black bananas left to use up…what else should I make?

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106 Comments so far
Leave a comment

Katie @ Nourishing Flourishing     at 4:19 pm

Posts like these make me wish I could eat gluten! :D


Tina @ Faith Fitness Fun     at 4:21 pm

Those look great. I’m all about berry muffins these days.


Emma (Sweet Tooth Runner)     at 4:21 pm

Aaah those look SO yummy!! I have some black bananas at the mo!! No frozen blueberries…but I DO have frozen raspberries!! SO making these soon! :D


Victoria (District Chocoholic)     at 4:21 pm

Banana brownies. Yep.


Emily Malone Reply:

Okay that is definitely happening. YUM.


Alysa (Inspired RD)     at 4:23 pm

I was just thinking that I have way too many bananas on the shelf and need a good recipe to use them up. These look fabulous. Thanks!


olivewineandfood     at 4:23 pm

muffins! i want a chocolate banana muffin.


Ashley     at 4:23 pm

These look perrrrrfect Emily!!! I love that they rose. My vegan muffins never do! Now…can I make these in a bread toaster? ;)x


Emily Malone Reply:

If anyone could do it, it is YOU!


Jennifer (The Gourmetour)     at 4:23 pm

Throw them in the freezer and make banana “softservce” topped with nut butter!!!! yum!!


Freya     at 4:23 pm

Oh they are so cute! I get tremendously excited when I see black bananas, purely cos they’re fab for baking (or blending). I always buy the ugly ones no-one wants in the store :P

Hmm..banana bread? Hardly much different but still. OR banana ice cream! Not banana soft serve but proper vegan banana ice cream; I would LOVE that!


Tiffany     at 4:25 pm

Banana bread pudding…! Or some sort of bananas foster, without the alcohol, of course! :-)


Angie @ Musings of a Violet Monkey     at 4:26 pm

Yum. I made your Jelly Surprise muffins with whole wheat flour already, so I’m good to go for this one, too. I happen to have FOUR blackish bananas at home, waiting for me in my fridge. I needed a day or two to decide what to do with them… :)



Lisa     at 4:26 pm

More muffins for the freezer and some banana bread! I’m very curious about banana brownies…banana and chocolate is one of my favorite combinations.


Jenny @ Fitness Health and Food     at 4:26 pm

yumm those look like deliciously soft scones! soo gorgeous!

Hope you’re feeling better today! :)


Betty     at 4:27 pm

I was going to suggest the blackbean/banana brownies – they would be gluten-free I believe


Michelle     at 4:29 pm

Some banana bread or maybe a banana cake? Any banana-chocolate or banana-peanut butter pairing!


Jen     at 4:30 pm

I just did a dance in my seat. MUFFINS. OF DELICIOUSNESS.

P.S. Pro tip for black bananas- freeze them! I keep about 5 frozen ones at all time so I can make banana bread whenever my little heart desires. I will be busting those bad boys out for this recipe!


lauren     at 4:32 pm

I’ve made some no-bake frozen goodies that Angela (oh she glows) posted – using bananas. They were divine!

Recipe looks delicious!


Vicky @ Shrimpaholic     at 4:32 pm

Banana bread? Banana crepes? Banana pudding? Banana squares? OK I realize these are all variations of the same ingredients but like you said, carbs + bananas are always a great idea.


Katie (quick cook rice)     at 4:33 pm

Banana splits with banana brownies? That too much? I think not! The muffins look delicious.


Lauren     at 4:35 pm

Man these look so tasty. I love that bananas are so versatile, there’s always something you can do with them no matter what stage of ripeness they’re at!


Stacey (The Home-Cooked Vegan)     at 4:37 pm

Ooohh! You could make chocolate chip banana bread! Veganomicon has a great recipe for that!

I’m glad you were able to enjoy your muffins, they look delicious! I love how the color of the blueberries break into the dough, causing those blue swirls ;)
I bet it felt good to be back in the kitchen!


Tina     at 4:40 pm

I only like blueberries in muffins oddly, so these are perfect! I wish I didn’t just get home from grocery shopping or I’d definitely grab some berries and make these. We have bananas to use up as well.


BB     at 4:41 pm

Frozen banana soft serve a la Choosing Raw. That stuff is to die for!


Jayna @ Healthy Living Bites     at 4:43 pm

slice two banana’s down the middle, fill each with about a tablespoon of chocolate chips, wrap each individually with foil and bake at 350 for about ten minutes. Pull out and enjoy hot with a spoon!


Lucy @ The Sweet Touch Reply:


Maybe even add a spoonful of peanut butter too!


Jayna @ Healthy Living Bites Reply:

We thought the same thing when we first tried it! Unfortunately we’ve not had a banana get ripe enough around here to try to repeat it, and it really is best with a ripe banana. I think my kids are part monkey!


Gina     at 4:47 pm

Banana pancakes for breakfast! I have 4 bananas on the shelf…I am going to try and let at least one go black so I can try this recipe:)


Sarena (The Non-Dairy Queen)     at 4:49 pm

These look perfect! When I can’t think of something to bake at the time or if we are about to head out of town (like now) I put those black bananas in the freezer for when I get back. Most of the time, I go for banana pancakes or banana bread…now I want something banana!


Lindsay     at 4:51 pm

I think eating the dough is the best part of any baking – even though I know you technically shouldn’t do it with raw eggs!

Quick question – have you baked with rice milk? Almonds upset my stomach, but I love rice milk and have been keeping it on hand. Let me know if you think I could make this substitute for any of your baked goods…


Taylor @ Delish World     at 4:54 pm

I have all the ingredients! I am going to make these soon. They look awesome! :)


Liz     at 4:55 pm

Those look delicious! I have everything on hand except the bluberries…need to pick those up ASAP!


Katelyn @ Chef Katelyn     at 4:56 pm

That is the most GORGEOUS baking banana I have ever seen!! Bloobs and bananas are kiiind of my favorite. I can’t wait to try this with my gluten-free flours!


Kate (What Kate is Cooking)     at 4:57 pm

I love when my bananas get black- time to bake!


emily     at 4:59 pm

These: http://eatingchalk.com/eats/desserts/banana-foster-bars/

I hate to promote my own blog but holy god these are good! (and vegan!)


Chase     at 5:01 pm

I can’t wait until you start using black bananas to make homemade baby food =D


Kerri-Ann     at 5:02 pm

I was in a similar boat with the bananas and also made muffins this morning–Chocolate Banana Peanut Butter Surprise ones! They were a lot healthier than they sound–buckwheat and barley flours (with a wee bit of white), cocoa powder, 3 bananas, lowfat milk (and all the other necessary muffin ingredients), and just a small spoonful of peanut butter in the center of each muffin.


Ash @ Good Taste Healthy Me     at 5:04 pm

peanut butter banana bread. So delicious!


lindsay     at 5:08 pm

yumm! try something crazy, like…. banana hummus! :)


Chelsea Raynes     at 5:09 pm

Those look delish! I guess I need to let me bananas rot. Plus they are only 125 calories a piece that fits right into my diet :)


Stacy @ Stacy Eats     at 5:09 pm

Those look fantastic! I think I need to make them for my sister’s birthday brunch on Sunday. Thanks for always sharing your delicious recipes!


becca     at 5:14 pm

love reading your posts, thanks for sharing.

i like to freeze my over-ripe bananas and use them for smoothies. (peel them before you freeze them… i may have learned that the hard way.)


hippierunner     at 5:28 pm

Yum! I make these all the time since the ingredients are things that are always on hand!


Lucy @ The Sweet Touch     at 5:31 pm

Maybe some kind of pancake?!

Have fun experimenting!


Sarah     at 5:33 pm

Banana Chocolate chip cookies!


Ana     at 5:36 pm

Peel, freeze them and make Banana Ice Cream!!!
Or Banana Bread with chocolate chips, always a hit around my house at least, hehe!
The muffins look delicious, can’t wait to make them here!


Kath     at 5:42 pm

How about you turn ON your car and bring me one of those!!


elizabeth     at 5:53 pm

These look delicious Emily! Thanks for sharing the recipe. If I wanted to use eggs, how many would I use? Would I cut out anything but the flax and water? Thanks! Elizabeth


Angie     at 5:54 pm

Will make these this weekend! I’ve made your strawberry surprise muffins for the last two weekends in a row, so this will be a nice change.

Please write a recipe book. :)


Kelly Anne     at 6:06 pm

I have some bananas that are just waiting to be turned into some kind of baked goodie. I only have whole wheat pastry flour though, do you think that would work?


Julie (Food & Other Things)     at 6:23 pm

I love blueberry muffins, thanks for the recipe they sound great!


Katie     at 6:31 pm

I just pulled these out of my oven and wow! They are soonmoist and yummy! My little boys went nuts for them. I made the recipe into mini muffins for their little hands. This is my first time attempting vegan baking and I am so excited with the outcome! Thanks for posting!


Alaina     at 6:43 pm

I can never get enough of muffin recipes. I think I need to get already ripen bananas, too. I don’t have the patience to wait for them to ripen; I end up eating them too quickly!


Alana     at 7:09 pm

Yummm..These look great!

You could use the rest of them for cocoa + banana pancakes :)


Kelly     at 7:39 pm

OK, this never happens (i.e. I never have all the ingredients on-hand, nor do i usually have the oppotunity to cook right away when posts like these happen), but today was different.

I already MADE them.

I had all of the ingredients (or an appropriate swap), including fresh blueberries and a ripe banana. I didn’t have whole wheat flour, so I used 1c regular flour and 1c graham flour, and THEY.WERE.PHENOMENAL! I pulled the muffin tops out of the oven when my hubby got home and felt Tres Donna Reed.

Hubby devoured them before I told him they were vegan :-)


Allison     at 7:42 pm

These look delicious! Glad to see everything’s going so well!


Lauren     at 7:51 pm

These look awesome. I make a similar pancake.


Sarah @ goingongoals     at 8:00 pm

Old bananas also make really good ice cream. Peel the bananas and freeze them. The next day, mash them up with a little milk, pb flour and enjoy. Best treat ever!


afarmerinthedell.com     at 8:35 pm

Thanks for the recipe! Ironically I have all the ingredients on hand. Thanks for the kick in the pants I need to get baking!


Katie     at 8:40 pm

Thanks for making it vegan. I can’t wait to make these this weekend!


anna     at 8:50 pm

So glad to see I’m not the only one who uses blackened bananas! I have coworkers that refuse to eat banana bread from anything other than yellow bananas fresh from the store, which don’t taste nearly as good in muffins in my opinion!


Parita @ myinnershakti     at 8:59 pm

Ohhh, I think I have all the ingredients to make these this weekend! :) Excited!


Miranda @ Working Mom Works Out     at 9:11 pm

These look awesome. I have some gluten-free lemon blueberry muffins in the oven right now. I hope the look this good!


Jenna     at 9:47 pm

Yum, I can’t wait to make these! I have been craving all things blueberry lately & these are perfect.


chelsey @ clean eating chelsey     at 10:00 pm

I love blueberry and banana together! My favorite bread is banana blueberry bread.


Katy     at 10:16 pm

these look delicious…and i do have a bunch of rotten, i mean over-ripe, bananas sitting around


Sarah @ The Pajama Chef     at 10:29 pm

oooh looks amazingly delicious!


Erin @ WholesomeRD     at 10:39 pm

These look great! I also tried your jelly muffins last week (and put them on my blog yesterday!) So delicious! :)


Kari     at 11:43 pm

Sometimes I feel like I have too many muffin recipes, then I see one like this and think, “Nope, definitely room for one more.”

It looks lovely. Thanks for posting vegan recipes.


Ericka     at 12:25 am

Make Jenna’s banana chocolate oat bar things. They look so amazing…I need to make these ASAP so I can stop staring at her pictures of them! http://eatliverun.com/double-banana-chocolate-chip-breakfast-bars/


Namaste Gurl     at 12:52 am

These look spectacular! So fun to see a recipe on your blog again, miss Emily! Take your time to get readjusted though- your going a little wee one :)
Maybe coconut- banana soft serve? :)


Sam     at 6:22 am

The muffins look delicious! I have a gluten intolerance, do you think making them with a gluten free flour blend would work?


Emily Malone Reply:

I think it would work – just play around with the flours!


Maryea {Happy Healthy Mama}     at 7:33 am

Wow that was one black banana!! I think you should make banana chocolate chip bread next–YUM. :-)


Elizabeth@The Sweet Life     at 8:27 am

Looks delicious–and beautiful photos, too!


Beth     at 8:29 am

Those muffins looks great! I do have several ripe bananas just waiting to be baked with. I also love your peanut butter, banana chocolate chip bread. You could make a loaf of that with your bananas. I have my last two slices waiting for me for breakfast today!


karla     at 8:48 am

made these this morning..substituted dark chocolate chips for the blueberries…amazing! thanks for the recipe!


SNicole     at 9:04 am

Made these last night, but used frozen mixed berries, and put low-sugar raspberry jam in the middle. They turned out perfectly. Love your blog and congrats on your pregnancy!


Sara     at 9:47 am


This banana bread is really good!!


Fran@ Broken Cookies Don't Count     at 9:55 am

Try as I might, I’m really not a banana fan…except of course in a banana muffin or bread! Thanks for the recipe, Emily…this I can work with!! Glad you’re starting to feel better!


Amber K     at 10:13 am

I love banana everything! Delicious. While I’m not a fan of blueberries, I’m still planning on making your strawberry jelly muffins. They sound so delicious, I just gotta make ‘em gluten free! :)


R @ Learning As I Chop     at 10:42 am

Looks great! How were you able to calculate the calorie count?


Emily Malone Reply:

I use the recipe calculator on Spark Recipes!


Leslie     at 10:43 am

I have all the ingredients too so I’m going to try these, but a gluten free version with Bob’s Redmill GF flour. I made the jelly ones the other night and used a bit of cinnamon to cover up the taste of the garbonzo flour(they turned out fabulous), but I’m pretty sure the banana will do that in this version. We’ll see.

Question: how long do you keep your almond milk once it has been opened? I’m the only one who uses it and I only use it for oats, green monsters, and baking so I often have it longer than the 7-10 days it says on the box and then I have to toss it.


Emily Malone Reply:

We usually drink ours pretty quickly, so I’m not totally sure. You could get the smaller cartons instead of the half-gallons?


Joanna@ Drizzle of Sunshine     at 11:13 am

Yay! It’s been a while since you’ve posted a recipe. This one looks great and easy! I have some black bananas that need to be used!

Next up? I have a crock pot banana bread on my blog that was interesting and yummy!


maryliz     at 11:51 am

If you want to watch your sugar intake, you can totally omit both of the sugars. I make almost the exact same muffins (with oat bran) instead of flour and don’t use any sugar. The bananas provide all the sugar you need! Love the blog :)


Rebecca     at 12:55 pm

These look amazing!


Carly     at 2:12 pm

I just took them out of the oven! Thank you!


Emily Malone Reply:

Yum – hope they were a success!


Jen     at 4:35 pm

You are awesome! I love how simple and delicious this recipe is :)


Alexa @ Simple Eats     at 5:11 pm

These look amazing! Simple and healthy…love it :)


Sarah K     at 7:10 pm

Yum, those look great!


Andrea @ CanYouStayForDinner.com     at 10:32 am

These look lovely. And I love the last photo with the ray of sunshine on the plate and glass of milk :)


Sara     at 10:11 am

I made these last night and they were, indeed, both easy and delicious. Thanks for the recipe!


Kim     at 8:36 am

I just made these this morning while I was getting ready. SO good!!! Thanks Emily :)


Julia L.     at 8:08 pm

Delish! Though I misread your instructions and only had one TEAspoon of baking powder instead of a TABLEspoon (oops!) so they came out a little dense, but still tasty!


Michelle     at 1:50 am

I just put these muffins in the oven and they look delicious! The only addition I had to your recipe was a pinch of cinnamon and some honey instead of white sugar.
Can’t wait to eat them!


Michelle     at 1:53 am

I just pulled these babies out of the oven and they look amazing! I can’t wait to take a bite!
The only adjustment I made was a pinch of cinnamon and some honey.

Great recipe!


Emily Malone Reply:

So glad you liked them!!


Lindsay     at 4:20 pm



Heather     at 10:57 am

I make these blueberry banana muffins all the time :) However, today I made some and did just cinnamon and banana and a third batch that is banana chocolate chip. They all turned out amazing.


Mrs K     at 11:15 am

I’m really late to the party, but needed to tell you how great this recipe is! I’ve made it as is and loved it, but also experimented a bit, subbing dates and more bananas for the sugar , subbing part of the flour for baby cereal and using other berries. My 11month old loves them! Thank you so much for this great recipe!


Emily Malone Reply:

Thanks so much for letting me know! Happy to hear it! :)


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