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?