about me

    Emily Malone

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

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    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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108 Comments so far
Leave a comment

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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