When you are the mommy of a fussy little five year old, trying to create meals and snacks he likes, normally feels like getting judged by the most cynical critic in the world.
If you have fussy little eaters, I am sure you know where I am coming from.
He literally pulls up his nose for every single thing I put in front of him. He runs to the comfort of his room when I cook, and barely ever sits foot in the kitchen. Will it ever end? I really, really hope so…
One thing that he loves though is a fluffy, freshly baked muffin. This recipe of Blueberry and Banana Muffins are the perfect little treat for hungry tummies after a hard day of play at school. It also makes for the perfect lunchbox treat, and I am sure the rest of the family will happily chow down on these delicious morsels.
I used my trusty Banana Bread recipe and added a cup of frozen blueberries to the batter. It bakes into an incredible moist and soft muffin – luckily he gobbled about two of these before heading back to his room…
These Blueberry and Banana Muffins makes for a perfect little weekend treat as well, and as you can see, takes very little effort and is very easy to put together. Remember to keep those overripe bananas, the flavour is best when the bananas are really ripe. Hope you have a good weekend!
| Prep Time | 5 min |
| Cook Time | 20 min |
| Servings | large muffins |
- 1 cup sugar
- 1/2 cup butter softened
- 2 large eggs
- 5 ml vanilla essence
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups mashed banana
- 1/2 cup plain yogurt
- 1 cup frozen blueberries
Ingredients
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- First off, cream the sugar and butter in an electric mixer.
- Add the eggs one at a time and beat until creamy.
- Add the vanilla essence and mix through.
- Add the flour, baking soda, salt, banana, yogurt and blueberries. Mix until just combined.
- Scoop batter into muffin tins and bake for 15 – 20 minutes at 180 degrees Celsius.
