With only three ingredients, these Fruity Egg Muffins are easy to make, healthy and perfect for little hands. 
This post was first published in March 2014. At the time my eldest was two and he loved this simple recipe. For several years I made them at least weekly and my youngest also enjoyed them. They really are great for toddlers and baby-led weaning.
Why this Recipe Post has Been Updated
Over the years this recipe has had a lot of interest but to very mixed reviews. It seems that people either love or hate them. For that reason, I have updated the post with more information and descriptions.
I believe the main negativity comes from readers expecting a regular “muffin” and are therefore disappointed with the outcome.
When republishing I considered changing the name to better describe these “muffins” and considered calling them
- Sweet Omelette Bites
- Fruity Omelette Bites
- Baby-led Weaning Muffins
However, I ended up sticking with the original name (Fruity Egg Muffins). They contain fruit, egg and are cooked in a muffin tray so the name, to me, makes sense.
However, they do taste like a sweet omelette and I want to get that across. The texture is very eggy and these are far from a light fluffy muffin.
They are great for babies and toddlers and make a healthy breakfast or snack. However, I didn’t want to pigeon hole them into that category as many adults enjoy them too (especially those following special diets). When I made them recently to recheck the recipe, both my boys (now 5 and 8) loved them and I’ll be reintroducing them to our meal plan for sure.
How to Make Fruity Egg Muffins (Including Tips and Tricks)
- Mash Bananas: Very ripe bananas are needed for this recipe. As bananas ripen, their starch is broken down into sugar making them sweeter. The sweetness is needed in this recipe and will not taste the same if the bananas are not ripe. Mash well but leave some small lumps which taste great in the cooked “muffin”.
- Add Eggs
- Whisk until fully combined
- Add a couple of berries to the bottom of each mini muffin hole. You can use fresh or frozen and a mixture of different berries. If using bigger berries (such as strawberries) chop them before adding to the muffin tray.
- Top with the egg mixture. Fill to just below the top, the muffins rise and can spill over when cooking. They do sink as soon as they are removed from the oven.
- Bake for approx 15 mins, until the eggs are set. Allow to cool for a minute or two and carefully remove with a knife.
Storage Instructions
- Refrigerate: Store in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow to cool completely, freeze on a baking tray until hard then transfer to an airtight container/freezer bag. Freeze for up to 2 months. Defrost in the refrigerator.
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Fruity Egg Muffins
Equipment
- Mini Muffin Tray
Ingredients
- 2 Bananas, ripe
- 4 Eggs
- 100g / 1 cup Raspberries / Blueberries
- Coconut Oil / Butter for greasing
Instructions
- Preheat oven to 190c / 375f / Gas 5
- Mash bananas in a large mixing bowl.
- Add the eggs and mix until fully combined.
- Grease a mini muffin tray with coconut oil or butter.
- Add 2 to 3 berries to cover the bottom of each muffin tray hole.
- Fill, to just below the top, with the egg and banana mixture.
- Bake for 15 minutes or until cooked through.
- Allow to cool for a couple of minutes and then carefully remove with a knife.
Video
Recipe Notes
Pamela Sternin-Stearns says
These muffins have saved my butt TWICE! Our little girl loves them and when I’m so tired in the morning not wanting to spend an enormous amount of energy on creating something fun and healthy for her…BAM! These little guys to the rescue! Matter of fact I’m gonna be making them in about 10 minutes so I better get rollin’. Thank you for your recipe and making a difference in this families life!
Amy says
Thanks Pamela, glad they have been a success for you 🙂
Nols says
Hi there I haven’t tried these yet but I was wondering if you have a savoury version of this or do I just put eggs with some cheese and say a cherry tomato into the oven for the same time? Would love to make a mix of sweet and savoury for my breakfast for the week. Thanks so much for sharing.
Amy says
Hi Nols, I actually don’t have a recipe for a savoury one on the site, although I have made them many times. Instead of adding the fruit add in your favourite savoury additions (grated cheese, chopped tomato, spinach, bacon, bell pepper, parsley etc) You will find many recipes if you search savoury egg muffins. Enjoy 🙂
Amber says
These are great. Where’s the confusion? The recipe is literally called fruity EGG MUFFINS. And if you read thoroughly, she says they’re more like sweet omelettes.
Amy says
Thanks Amber, glad you enjoyed them!
Skiptomylu says
I’m so happy to find a new way to share eggs with my ten month old for breakfast. We always have the ingredients on hand so this is awesome. This is delicious and an easy way to get the little one to practice self-feeding. Thank you!
Amy says
Thank you! I love that your little one loves these 🙂
LB says
Thanks for this recipe! I was looking for a way to get more egg introduced to my 9 month old. I did notice the fruit stayed on the bottom of the muffin when I cooked them so doesn’t quite look like yours. Have you ever had this issue?
Amy says
Did you use a mini muffin tray or regular one? The fruit definitely sinks in this recipe but I find if you use a mini muffin tray that they work better.
Ashley Giles says
Really excited to make these for my 1 year old. Can they be frozen?
Amy says
Hi Ashley, Allow to cool completely, freeze on a baking tray until hard then transfer to an airtight container/freezer bag. Freeze for up to 2 months. Defrost in the refrigerator. 🙂
Kim says
Not just for babies. I just made these and I love them. Great for those of us watching our carbs. I added 1 tsp of vanilla. I’ll be making these a lot. Thanks!
Amy says
Thanks Kim, glad you like them. It is amazing how quick a tray of these disappear in our house, can def be enjoyed by all ages 🙂
Yena says
Mine came out very soggy. Is it supposed to be like that? I am not sure if it’s fully cooked 🙁
Amy says
Was it the fruit that made it soggy? Were they all soggy or just some? Maybe they had too much fruit?
Jeanna Lee says
I’m keto and so I added some almond flour, baking soda/ powder and vanilla for a more “muffin” texture. Also, they were a bit mushy in the bottom, so after they cooled, I flipped them over in the muffins pan and baked for a few minutes longer. Turned out great!
Amy says
Thanks for the tips , Jeanna. Sounds perfect 🙂
Ja says
My Daughter loves these. They are like sweet omelettes. Such an easy breakfast.
Amy says
Thanks Ja, so happy she likes them 🙂
TP says
Does not taste good. Don’t follow the instructions and use overripe bananas. Also don’t use too much berries or else it’s mushy as an outcome. This “muffin” lacks flour to bring it together. Sorry but this is a waste of ingredients.
Amy says
I’m sorry you feel this way TP. I do mention in the post that these aren’t muffins and are more like sweet omelettes. My boys both enjoyed these weekly when babies, they still enjoy them now though, age 6 and 8. I guess we all have different tastes 🙂
Val says
I truly love this recipe. I crave bananas and I need protein, so this is excellent for me. Bananas ripen way too fast on the counter. I had Raspberries and Blueberries frozen that I was able to purchase fresh locally last summer and I was happy to use them up too. Thanks again. Stay safe. 🙂
Amy says
Thanks Val, love that you love this recipe 🙂