Finn’s aunt, Sarah, first introduced me to these fruity egg muffins. She simply added some fruit to beaten eggs and baked them in muffin trays. I have altered them slightly by adding mashed banana to the beaten egg. I mashed two bananas (very ripe ones work the best) and mixed in four eggs until combined. I then filled a muffin tray with different fruits and topped with the banana and egg mixture.
I tried raspberries, blueberries, apple & cinnamon and banana & peanut butter. Both Finn and I liked the blueberry and raspberry ones the best. The juices from the berries burst into the mixture while cooking making them both aesthetically pleasing and very tasty. I definitely recommend using berries.
We have had these a couple of times for breakfast now but they would also make a good snack or a treat for after a meal. Each time we have made them Finn has told everyone that he had cake for breakfast, they are certainly a hit with him. Finn usually has eggs and some fruit for breakfast so this is just a different way of serving it up and they are a great way of using up old bananas. I have added some chia seeds to the egg mixture and have also sprinkled some cocoa on top of the raspberry version. Cocoa nibs would work well too. You could also add some crushed nuts to the top to add some texture. Enjoy!
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Fruity Egg Muffins
Ingredients
- 2 ripe bananas
- 4 eggs
- Coconut oil / butter to grease the muffin pan
- Fruit of choice (e.g. raspberries or blueberries)
Instructions
- Preheat oven to 190c / 375f / Gas 5
- Mash the bananas until smooth.
- Add the eggs and mix until combined.
- Grease the muffin tray with coconut oil or butter
- Add some berries to cover the bottom of the muffin trays. (I added about 7 raspberries to each tray or around 10 blueberries)
- Fill with the egg and banana mixture (makes around 10)
- Bake for 12 minutes or until cooked through.
Recipe Notes
Areza says
This was disgusting! It was like eating fruity omelette!!! I threw away the mixture after my 1st tray.. & to think that I triple the amount of ingredients!!! What a waste of my free range eggs
Amy says
Sorry you didn’t enjoy these.
Jon Ettelson says
Strange? Mix fruit and eggs and it tastes like a fruity omelet… What did you expecting it to taste like?
Katie says
I just made these and they turned out great. I doubled the recipe, and used frozen berries and did end up with quite a bit of liquid. It was very simple to just blot the liquid off the top of my pan though, no big deal.
Next time I’ll either use fresh, or be sure to defrost and drain my fruit first.
I also used a silicone Two bite brownie pan to make these handheld & bite-size from my eight month old. She loved them!!
I’m going to try freezing some to see how they keep!
Amy says
Fab! So glad they worked for you, Katie 🙂
Nikki says
These are utterly fantastic. Who would have thought you wouldn’t need flour if any sort! They didn’t taste at all “eggy” either! I followed the blueberry recipe down to a t.
Are you able to freeze these? I’d love to make a vast bunch at a time and be able to just thaw and eat but wanted to check to see if anyone had any experience. Thank you so much for the new breakfast idea!!
Amy says
Hi Nikki, Sorry for the late response. Glad you enjoyed them and thanks for taking the time to let me know 🙂 . I haven’t actually tried freezing these but think they would be good to freeze 🙂
Wesal says
This tasted great! My nearly 7 month old loves it (mum and dad tried it too). We made it once with blueberries and second time round with finely chopped apples, also added cinnamon. Simple, quick and nutritious, thanks!
Amy says
Thanks, Wesal 🙂