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.
Recipe Notes
eggs benedict says
this kinda sucked, uhhh wouldnt recommend. didnt really say what i needed to do. go make some brownies or smthn.
Amy says
Sorry, you didn’t like this and the instructions weren’t clear for you. This is a very old recipe and I am working my way through them with more information and instructions.
MariC says
Hi! I just wondered if I can only use egg whites in this recipe? I have an pack of egg whites I need to use so was looking for a healthy sweet recipe 🙂 Thanks!
Amy says
Hi Mari, I think it could work but without trying I can’t say for sure. Sorry 🙂
Cheryl says
Hi Amy, excited to try this receipe. Would this freeze well?
Amy says
Hi Cheryl, they are best freshly cooked but they do 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.
Meg says
I like this recipe and tried for my 8mo.. but they didn’t rise at all and were wet and a little mushy..not sure why!
Amy says
Hi Meg, thanks for your comment. How did they compare to my pictures? Mine didn’t really rise either and the fruit can make them very moist. If they were still wet and mushy maybe they needed a little longer in the oven? Did you use a mini muffin tray or a regular muffin tray? Due to the ingredients being just egg and fruit, they certainly aren’t like a regular muffin. They are more like a sweet omelette.
Jessica Nolan says
Despite the mixed reviews, I think these are brilliant & tasty!! As the recipe states, they’re like a fruity omelet. My 10 month old devoured them. I tried one to see what all the fuss was about and I absolutely loved them. Perhaps it’s a matter of preference. But I may just bake a batch for myself!! Thanks for the simple, yummy recipe!
Amy says
So happy you liked them, Jessica. I love them too 🙂
Natalie Amkhazzou says
I dont know why these have got any bad reviews to be honest, its not really up to us whether they look or taste nice really is it my little one is 8.5 months and iv been making these regularly since the day he started weaning and hes loved them! Demolishes them completely, I vamp them up with different fruits in the base befor cooking too, raspberries, blueberries, strawberrys, anything goes
Amy says
Thanks for taking the time to rate and comment, Natalie. So happy your little one enjoys them 🙂