It’s been so nice this week to have the kids home for summer vacation that I put off Solar Oven Saturday until, well, almost Saturday.  And it’s finally looking like summer around here!


The blueberries called to me from the grocer’s shelf the other day, and I’m so glad I listened.  There were still enough of them left this morning to combine with the bananas that needed some love:

Blueberries and very ripe bananas ready for making into muffins in a solar ovenSo I made Banana Blueberry Muffins.


How to make Banana Blueberry Muffins:

0)  Set the Sun Oven solar oven out to pre-heat.

1)  Mash 3 ripe bananas.  For reference, mine made 1½ cups of mash.

Overripe bananas mashed, then mixed with sugar and egg to make muffins in a Sun Oven2)  Stir in the sugar and egg.


3)  Stir in the almond extract and melted butter.

Pouring melted butter into the banana blueberry muffin batter to bake in a Sun Oven4)  Gently fold in the dry ingredients, adding in the blueberries just before everything is all mixed.  Leave some lumps.


5)  Spoon the batter into 12 prepared muffin tins (lined with papers or greased).

Banana Blueberry muffin batter ready to by spooned into muffin tins to cook in a Sun Oven

Well-used and loved muffin tins, from years and years of use.

6)  Bake.

Banana Blueberry Muffins baking in a Sun Oven solar oven for Solar Oven SaturdayI baked half of them inside at 375°F for 17 minutes, but should have started with 15 minutes.  They still tasted delicious, but were a bit more brown and not as moist as the ones baked in the solar oven.  Wispy clouds today kept my Sun Oven between 300°F and 350°F, so I baked them for 40 minutes.  They were amazing.  (I had one of each for lunch :)

Two banana blueberry muffins for comparison: one baked in a Sun Oven solar oven, the other in a conventional oven

Side-by-side comparison. The solar oven definitely wins (and not just because it got the lion’s share of the blueberries).


Banana Blueberry Muffins

(for a conventional oven OR a solar oven)
Makes 12 muffins

3 large ripe bananas, mashed (about 1½ cups)
½ Cup sugar
1 egg
⅓ Cup butter, melted (or coconut oil!)
½ tsp almond extract (or vanilla!)

1½ Cups flour (I used half white and half whole wheat)
1 tsp baking soda
1 tsp baking powder
½ tsp salt

How to:
–Mash the bananas.  Stir in the sugar and egg.
–Stir in the almond extract and melted butter.
–Sift/combine the dry ingredients and gently fold into the banana mixture.
–Add the blueberries halfway through stirring in the flour.  Continue to fold in until mixed but a few lumps remain.
–Spoon the batter into 12 prepared muffin tins (lined with papers or greased).
–Bake in a preheated 375°F oven for 15 minutes (or make your best guess in a solar oven :)



Other posts in this series:

Solar Oven Saturday – Intro
Solar Oven Saturday #1 – Roast Chicken
Solar Oven Saturday #2 – Homemade Bread
Solar Oven Saturday #3 – Au Gratin Potatoes
Solar Oven Saturday #4 – Banana Bread
Solar Oven Saturday #5 – Strawberry Rhubarb Crisp

  1. Maxine

    I was so excited to find your Solar Oven Saturday posts. I have the same oven and just pulled it out this, determined to use it more often this year (plus it’s been too hot to use the indoor oven this week!) I made a spinach frittata with our garden spinach last night and I just pulled out a gorgeous looking chocolate cake. Thanks for your posts and I look forward to trying your recipes!

    • Cindy

      Well I’m no pro, and it’s definitely been a learning process, but fun. Feel free to share some tips and ideas! I just got back from vacation and my garden spinach has gone crazy–a spinach frittata sounds intriguing…

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