Les Petits Chefs make Blueberry Banana Muffins

This week in Les Petits Chefs baking club, we made muffins! Primarily because last weekend I had excess blueberries and bananas at my house and wanted to use them up so some food-waste avoidance became recipe testing for this session with the students! I riffed on my easy banana chocolate chip muffin recipe and subbed out the butter for sunflower oil to make them dairy free (also in the room where I am working with the students right now, there are very few electrical outlets so melting butter is a bit of a tricky task.

These worked out nicely and are so easy to make (even with 15 kids!).

Crack the eggs, add the oil, add some vanilla, whisk whisk whisk….

Add some apple sauce…

Meanwhile, mash your bananas…

Add the dry ingredients to the mix and then those mashed bananas…

Then add the blueberries and mix carefully…

Finally, portion the mixture out…

While they baked, we cleaned up, brainstormed other ideas for add-ins (the most popular being chocolate chips of course!) and talked through the recipe to make sure everyone understood the various steps.

Out of the oven, my batch looked like this:

They do “settle a little” once they cool down (see lead photo above) but they taste so good – and no added sugars!

Our muffins at school got a little “sunburned” from the powerful oven but looked good with the extra one or two blueberries on top!

Want to make them?

Yield: 12

Blueberry Banana Muffins

Print

Easy blueberry banana muffins! One bowl, no fuss!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 cup (150 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

• 1/4 cup (60ml) sunflower oil
• 2 large eggs, room temperature
• 1/3 cup (80 ml) applesauce
• 1 teaspoon pure vanilla extract
• 2 small bananas (approx. 300g total), mashed
• 
1/2 cup blueberries

Instructions

1. Preheat oven to 350 ̊F. Line two 12 cup muffin tins with cupcake liners.
2. Whisk the dry ingredients in a small bowl and set aside.
3. Gently whisk the oil, eggs, applesauce and vanilla in a medium bowl.
4. Add the dry ingredients and stir to just combine with a rubber spatula.
5. Add the mashed bananas and mix well with a rubber spatula.
6. Add the blueberries and mix until evenly distributed through the batter.
7. Use a 1/4 cup measure or a 4-tablespoon cookie scoop to divide the mixture between 20 muffin tins.
8. Bake for 25 minutes or until a skewer inserted in the middle of a muffin comes out clean.
9. Place muffin tin on a wire rack to cool them remove the muffins and allow to come to room temperature before storing in an airtight container.
   

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  LE CREUSET 12 Cup Muffin Tray

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

We’re taking a break next week (Victoria Day weekend) but come back in 2 weeks to see how we fare the next time we meet and the kitchen ovens aren’t available! I have some fun “no bake” recipes up my sleeve!

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