Blueberry Banana Muffins (and Life Lately)

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Hi friends, how are you? Life has certainly changed a lot in the past week, hasn’t it?

Just last week we were doing fairly normal activities like cooking class, bootcamp, and making plans for IB & AP “mock” exams… and in the space of about 48 hours, found ourselves on a plane back to the US to ride out what has become an “enhanced community quarantine” in Manila. This Presidential order keeps residents home-bound, regulates food and medical supplies, and has laid off hundreds of thousands of workers throughout the city. It’s an uncomfortable situation to say the least.

It’s been a lot to wrap our minds around… so much uncertainty and so much potential loss. Theda feels it especially, as do all graduating Seniors- they have worked so hard for their IB diplomas and looking forward to the well-deserved rewards of Prom, Graduation, and Senior trip. Yet everything is on the line right now.

I know we are not the only ones to experience stress, anxiety, and the anticipation of loss. We all have plans for the future and it’s hard to keep them on hold for an uncertain period of time, not knowing how that “hold” will change things.

But maybe the “on-hold” nature of our lives at this point can serve a purpose too. We find that here in our little house, fulfilling our 2-week self-quarantine, our lives have become reduced… to school (online), food, sleep, board games, and connecting (online) with friends and family. It’s a much slower life, and how often have I wished for time to slow down?

In the past couple of days, I’ve been grateful to God for the “little” things that really aren’t so little: health, family, friends, and daily sustenance. I take life on a 24-hour basis right now… thanking the Lord that today we woke up healthy, today we have food to eat, today we can find joy in each other’s company. It’s a different way of thinking for me, and not unwelcome.

A Snowy Day in Colorado

Yesterday, Colorado gifted us with a beautiful snowfall—about 10-12 inches (20 cm) of perfect snowball and snowman-making snow. We couldn’t resist stepping outside to enjoy it. Tommy, my snowball-catching pro, didn’t even bother with a jacket (and somehow managed to avoid getting hit!). Sara and I, on the other hand, proudly built a little snowman while dodging snowballs. It was a moment of pure, simple joy—a reminder that even in uncertain times, there’s still beauty and laughter to be found.

Baking Blueberry Banana Muffins: A Comforting Ritual

With all this time at home, I’ve been cooking and baking more than ever. It’s not just about necessity (though, let’s be honest, we’re not going out to eat anytime soon). It’s also about finding comfort and creativity in the kitchen. This morning, I whipped up a batch of blueberry banana muffins using a recipe I came up with on the fly. They turned out wonderfully, and I’m excited to share the recipe with you!

These muffins are not only delicious but also incredibly versatile. Don’t have blueberries? No problem! You can substitute them with chopped apples, pineapple, mango, or any other frozen fruit. Out of bananas? Applesauce works just fine. Eggs are in short supply where we are, but you can easily swap them out with an extra tablespoon of flaxseed meal. And if you don’t have protein powder, simply add an extra tablespoon of regular flour, coconut flour, or almond flour. The beauty of this recipe is that it’s adaptable—just like life right now.

The Lesson in the Muffins

Baking these blueberry banana muffins got me thinking. Sometimes, we have to work with what we’ve got—whether it’s in the kitchen or in life. We might not have all the ingredients we initially wanted, but that doesn’t mean we can’t create something wonderful. It’s a lesson in flexibility, resilience, and making the best of what’s available to us.

So, whether you’re baking muffins or navigating this strange new reality, remember: it’s okay to adapt. It’s okay to take things one day at a time. And it’s okay to find joy in the little things—like a warm, freshly baked muffin shared with loved ones.

Blueberry Banana Muffins Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

• 1 ½ cups unbleached flour
• ½ cup old-fashioned oats
• 2 tablespoons vanilla protein powder (optional; I used Orgain vanilla bean)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• 3 ripe bananas, mashed
• 2 tablespoons brown sugar or coconut sugar
• 2 tablespoons vegetable oil
• 2 tablespoons almond milk (or any other milk)
• 1 egg (or 1 tablespoon flaxseed meal as a substitute)
• 2 tablespoons flaxseed meal
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat the Oven: Start by preheating your oven to 200°C (400°F). Line a muffin tin with paper liners or lightly grease it with oil.
2. Mix Dry Ingredients: In a large bowl, combine the flour, oats, protein powder (if using), baking soda, baking powder, salt, and cinnamon. Stir until well mixed.
3. Combine Wet Ingredients: In a separate bowl, mash the bananas and then add the brown sugar, vegetable oil, milk, egg (or flaxseed meal substitute), flaxseed meal, and vanilla extract. Mix until smooth.
4. Combine Wet and Dry Ingredients: Pour the banana mixture into the bowl of dry ingredients. Gently stir until the dry ingredients are just moistened. Be careful not to overmix.
5. Fold in Blueberries: Gently fold the blueberries into the batter.
6. Bake: Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 17-20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm and enjoy!

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Tips for Perfect Blueberry Banana Muffins

• Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
• Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
• Customize Your Add-Ins: Feel free to experiment with different fruits, nuts, or even chocolate chips.
• Storage: These muffins stay fresh for up to 3 days in an airtight container. You can also freeze them for up to 2 months.

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Final Thoughts

In times like these, it’s the simple things that bring us comfort—whether it’s a snowy day, a board game with family, or a batch of homemade blueberry banana muffins. This recipe is a reminder that even when life feels uncertain, we can still create something nourishing and delightful.

So, friends, stay safe, stay healthy, and keep finding joy in the little things. And if you try this recipe, let me know how it turns out!

With love and muffins,