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
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
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.
In a large mixing bowl, combine flour, baking powder, salt, and sugars…
And stir until combined.
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!
Mash with a fork!
Add almond milk, vanilla, and the flax egg mixture, and combine.
Mix wet ingredients into dry, and stir until everything has just combined. Then gently fold in 1 cup frozen (or fresh!) blueberries.
The best part of vegan baking is being able to eat the dough straight off the spoon. Don’t you agree?
Spoon muffin batter evenly into greased muffin tin.
Put muffin tin into the 400 degree oven, and bake for 20 minutes or until tops are turning golden brown.
Pour a large glass of milk and enjoy straight out of the oven!
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!
Plus, who doesn’t love a blueberry muffin?
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.
In the meantime, these totally hit the spot in my carb-loving stomach.
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?