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.
You may also like
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
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
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 🙂
Robyn says
I read all the reviews and made this delicious recipe. Just made a few additions so they would rise. Added 1/2 cup of oats and put through the blender. After blended hand mixed in 1 tsp of baking powder and 1/2 tsp of baking soda. Turned out perfect!
Amy says
Hi Robyn, thanks for the feedback and alternative recipe suggestion. This is great for other readers, thank you 🙂
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 🙂
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 🙂
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.
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.
Dani says
These are great tasting egg muffins but mine turned out super mushy at the bottom because of the fruit. I already removed them from the tray. I had one and it is cooked … is it too late to freeze them? I put them on a paper towel in a container in the fridge for overnight.
Amy says
Hi Dani, these are suitable for freezing but I recommend freezing the day you made them. Glad you enjoyed them 🙂
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 🙂
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.
A says
This recipe didn’t work for me at all….the cook time is way off and they didn’t really taste that great! My baby seemed to like what I could mush out of the muffin tin though so I’ll call it a win.
Amy says
Thanks for the feedback, sorry the recipe didn’t work for you. At least it didn’t go to waste and your little one still liked it :).
Sarah says
I love this recipe! Tried for the first time today and they turned out so well. I blitzed the banana, egg and a tablespoon of almond butter in my Blitz2Go and poured over raspberries. I used frozen raspberries but let them defrost overnight so I could drain the liquid, which helped the muffins to not end up too soggy. My 7 month old is yet to try them but I’ll definitely be making these again even if he doesn’t like them.
Amy says
So lovely to read, Sarah. So happy you liked them!
Marie Hall says
I made this last night. It was very good. I like the idea of adding cocoa, or some nuts. I also think the next time I would add a little vanilla. I am also looking for a calorie count if you could please provide that.
Amy says
Hi Marie, GLad you liked them! This is an old recipe and I am slowly working my way through the archives to add nutritional info. I don’t have it available yet. You can find online nutrition calculators and all you need to do is pop the ingredients in and the serving size. Hope that helps. Amy
Molly McBroom says
This was so yummy and easy! One of my kids does not like berries but the other one really liked the raspberry and blueberry. My question is if you were going to use peanut butter or something like that how would you put that in to the mix?
Amy says
Hi Molly, so glad you liked them and thanks for taking the time to let me know. I’d just mix the peanut butter into the egg. 🙂
Bridie says
Almost feels like the ratios in the recipe are way off? I thought this would taste more like the banana blueberry fritters recipe (which is really good) but it is like a weird fruit omelette. Should have read the comments first. Is it actually supposed to be 4 bananas to 2 eggs, rather than the other way around? Overall not a fan.
Amy says
Hi Bridie, thank you for your feedback. Yes, this is definitely quite different to the blueberry fritters recipe. It is a little like a sweet omelette. Both my boys loved these when they were little (I haven’t made them in a long time, I must see if they still like them). Did you use ripe bananas? The riper the better as they provide the sweetness. Was it the texture or flavour you didn’t like. If texture then I don’t think this recipe is for you. If it was just the flavour then you could try adding a little sweetener (maple syrup etc) to sweeten it up a bit. Sorry you didn’t have success.
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 🙂
MN says
Love these. How do we store? Airtight container or do they need to be refrigerated?
Amy says
Hi MN, I’m so sorry for the delay in getting back to you. We have a house full of visitors and I haven’t managed to get to my computer much. You will def need to refrigerate these. To be honest they don’t store wonderfully and are definitely best freshly baked. 🙂
Lisa G says
I freeze these in zip lock bags, then just take one out to defrost for breakfast. They freeze well and my toddler loves them! I don’t know how long they last in the freezer as we’ve normally gone through our batch within a couple of weeks. My daughter’s favourite is peanut butter and cacao powder
Amy says
Thanks Lisa, great to know that they freeze well for you 🙂
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 🙂
Cassie says
You can freeze them! I’ve been making these for months now with the original recipe (which was perfect imo) and my LO loves it!!! Just out of curiosity – was there a reason you changed the cook time for 12min to 30 for large muffins? I found they were perfectly cooked at 12 so am nervous to try them at 30
Amy says
Hi Cassie, I changed the cooking time for the larger muffins because I received so many messages saying they had to cook them for longer to cook through. I really don’t like changing recipes but when I retested the recipe in the larger muffin trays I did find they needed longer. I guess every oven is different as I used to cook them for a lot shorter when I lived in the UK. Keep doing what works best for you though, if you find the shorter time works then great. 🙂
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 🙂
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?
Lucy Francis says
I made recipe using a muffin tray and filled the liquid to the top of each individual muffin. My muffins came out flat? And looked soggy even though i cooked for 30mins. I also couldnt taste banana just egg.
Amy says
Hi Lucy, sorry you didn’t have much luck with the recipe. Did you use ripe bananas? The riper the better as they are a lot sweeter and provide more flavour, masking the egg flavour.
Cecilia says
I make a dozen of these every couple of weeks. I have used blueberry, raspberry, strawberry, or a blend of them, added cinnamon sometimes and love them for a quick breakfast on a busy day! They aŕe quick and easy! Thank you
Amy says
Great! Thanks for taking the time to let me know. I haven’t made these in ages. I may just have to make a batch in the morning!
Beth says
Nothing about this recipe works and was a terrible waste of ingredients.
Amy says
Hi Beth, sorry you didn’t have any luck with the recipe.
Jenny says
Hi I have made these twice and both times the bottoms are soggy. I have tried putting them straight into a baking tray and then into cupcake holders.
If I cook them longer then they get well done on top but still soggy. Can anyone help?
Amy says
Hi Jenny, as they are just egg and fruit the bottoms are quite soggy. My kids don’t mind this. Are you allowing them to cool in the tray? This can cause even more moisture at the bottom.
Jenny says
No but tonight I took them out and turned them upside down to cool… Seems to be better… I love them as a snack Coz even if I eat them all its still only fruit and egg haha
Amy says
Good tip! Glad it helped a bit. I haven’t made these in ages. May just have to whip up a batch this weekend and maybe update the photos 🙂
myriam says
Hi Amy, can I translate your recipe and publish it on a french website about baby ledweaning? I did the recipe and it was a big success with my daughter, so I definitely want to share it with other mothers. Of course, I would put the link to your website 😉
Keith says
We tried these muffins with blueberry some with raspberry, and some with strawberry. Did exactly how the recipe says and they tasted awful. My son and his girlfriend tried them and our grandkids tried them . We all were grossed out.
Amy says
Hi Keith, sorry you didn’t have success with this recipe. My boys loved these when they were babies and toddlers!
Helen says
Are these suitable to freeze?
Amy says
Hi Helen, I have never actually tried freezing these so can’t say how they hold up. Sorry.
Liv says
Tried these they rose fine looked good tasted ok but had very soggy bottoms. Good for a fat free snack
Amy says
Hi Liv, thanks for your comment. Yes, the fruit does make the bottoms soggy (that is the bit my kids love!! ;))
Laura says
Hi i made these for me and my little boy, we loved them, i made all different ones i made, blue berry ones, strawberry ones, cherry ones and plain banana ones. I also made blue berry and strawberry and strawberry and cherrie and then one with everything in it. I taken them out my tin while they was still hot and washed the tin straight away. How long can you keep them in the fridge for?
Amy says
Hi Laura, Wow loving the sound of all your combinations! Glad you liked the recipe. I personally prefer to eat these straight away, they will store in the refrigerator for a few days and be safe to eat but I find it affects the texture and palatability. Sorry I took a few days to reply. I had major mac book issues and have ended up having to buy a new one! How did you find they stored?
Neena says
My little boy (and I) really liked these. I had to adjust the cooking time and temp, but aside from that the recipe worked out marvelously. I’ll definitely make these again!
Amy says
Hi Neena, thank you – I’m so happy they were a hit with you and your boy!
распутин крем для увеличения купить says
Hope you enjoyed them!
Marna Marie' Strauss says
Nooo way, this looks amazing! Thanks, I’m making them tomorrow morning.
Amy says
?? Hope you enjoyed them!
Carls says
Just made these in mini silicon muffin pans with 2 frozen boysenberries in the bottom and a shake of cinnamon on top! Brilliant. Yummy. Ps silicon muffin pans need a lot less scrubbing with eggy mix ?
Amy says
Brilliant, so glad you like them! I need to get myself some mini silicon muffin pans!
Heather says
How long did you cook for and at what temp?
Amy says
190c for around 12 mins. The recipe instructions are above. Enjoy!
Orlene says
You have so many great looking recipes that hard to Xu hose where to start with baby led weaning. Which once are your favorites for first month or baby lead weaning?
Amy says
Hi Arlene, I did a post when I first started weaning my youngest which details what I fed him…https://www.healthylittlefoodies.com/one-month-of-baby-led-weaning/ Hope this give you some inspiration. Most my recipes will be ok but where I use cheese you may want to reduce it a bit and when I use chicken stock etc try to use homemade / low salt stock or just water.
Amy says
Hi Orlene, I always freeze these cooked but they should freeze well uncooked too. Freeze them only a baking tray until solid and then transfer them to a zip lock bag / container ??
Susan says
Can you use liners in the muffin tray? And if so, do you have to oil it?
Amy says
Hi Susan, yes I’ve used silicon liners and I would recommend oiling before hand too.
Nancy says
I’m worried that these will taste really eggy? My family doesn’t mind eating egg, but they hate the taste of it.
Amy says
Hi Nancy, yes they are quite eggy so I don’t think they will be that keen. If you do try them make sure your bananas are super ripe to mask the egg flavour.
Regina says
Like others, I had to bake them longer. My blueberries must have been very juicy because they were soggy with blueberry juice. Mine baked high but collapsed the instant I took them out of the oven. My family of three found these VERY bland. I’ve made pancakes before with banana and egg and liked them. I think I will try this one more time adding a tad bit of vanilla, 1/8 tsp baking powder and 1/8 tsp salt. And next time I will use paper liners. Clean up was a bear.
Amy says
Thanks for your feedback Regina, sorry that it wasn’t a success for you. I love the ideas of adding vanilla and hope you have more success next time.
Molly says
Unfortunately did not have success with this recipe. I used ripe bananas, fresh raspberries, and eggs as directed. Tasted like (and had the consistency of) scrambled eggs with banana mush in it. Healthy? Yes. Appetizing? Far from it.
Amy says
Sorry you didn’t enjoy the recipe, Molly. I guess everyone has different tastes. When I make these they don’t last long – my kids love them (as do I).
Debbie Parkos says
I put the egg and banana in the blender which worked really well. I did have to bake for 15 minutes and they turned out perfect. Thanks for the easy healthy recipe.
Amy says
Thanks Debbie, glad they worked well for you 🙂
Tyler Taylor says
Thank you for this simple recipe! I don’t have a muffin tray (yet) but I do have some cake pans. I basically did this recipe as a cake instead.
I’ll let you know how it comes out!
Amy says
I hope it turned out well 🙂
WWW says
Mine came out mushy after 25 minutes of cooking, I think it might be the additional liquid from the raspberry. Also my muffin pans are for larger muffins which I believe added to the additional cooking time.
Next time I will try walnuts in place of raspberrys. Well worth the try, although my flour loving husband curled up his nose!
Amy says
I have had a few comments from people saying that they needed to cook them for longer even though the cooking time is perfect for me! I guess the variation is the muffin tin size and oven temp. I hope you have more success next time and thanks for the feedback. 🙂
Angela says
My little man loves these! I just tried adding quinoa to the banana/egg mixture and they turned out great. It helped to firm them up a bit. I also add ground flaxseed, wheat germ and cinnamon.
Amy says
So glad he likes them! Adding quinoa sounds interesting, do you just add some cooked quinoa?
Angela says
Yes, cooked quinoa. About half a cup.
Amy says
Thanks, I must give it a try!
John says
Can bananas be substituted in this recipe? My brother is allergic to bananas
Amy says
You could leave the banana out but it just won’t be as sweet and will have more of an egg flavour.
Sara says
Any idea why my blueberries sank to the bottom?
Amy says
Hi Sara, they do sink in this recipe due to gravity. Often when you add additives (such as blueberries) to a normal muffin recipe you coat them in flour and add them last to stop this from happening. As this is just fruit and egg there is nothing to keep the fruit locked in place.
Em says
I cooked at suggested temperature and time. I cooked in fan forced oven. Mine ended up with lot of water content from egg/ banana? Is it undercooked? Then i cooked them again for 8 minutes. the base got black/ overcooked. Is the suggested temperature for fan forced oven?
Amy says
Hi Em, I’m sorry that the temperature and times aren’t working for you. I have a fan oven. I do often have to reduce the temperature and / or times when I cook according to other recipes so perhaps I have a particularly hot oven.
Hannah says
I ended up putting mine in the oven for about 10 extra minutes because they weren’t cooked all the way, if I left them out overnight to cool, is here a chance they could make anyone sick? I know the egg cooked all the way but I kind of forgot they were mostly egg. help!
Amy says
HI Hannah, A few people have said that they had to cook them longer. I guess it depends on your oven and muffin tin size. I wouldn’t eat them if they have been left out all night. They should be refrigerated. Thanks, Amy
Kortnie says
I Just made these and they turned out well… I’ll be giving my daughter them for breakfast, she’s a muffin monster and I feel better about giving her these than the sugar loaded alternatives.
Amy says
Brilliant! You should also check out my carrot apple muffins. Sweetened only with fruit and so yummy 🙂 Thanks for your feedback x
Shelby says
I tried with pineapple and it didn’t work for me. They didn’t hold together and the mixture took a lot longer to cook.
Amy says
Hi Shelby, thanks for your feedback. I’ve never tried making these with pineapple before. I think the enzymes in pineapple may have reacted with the egg and broken it down. This recipe works best with berries. I hope you have better luck next time. 🙂
Joyce says
I have been looking for an old WW recipe similar to this one so I used pineapple. you have to squeeze as much juice it as possible for them to turn out. Thanks for sharing.
Miss A C Cook says
I tried these for the first time tonight and they were fabulous! I took some of the advice from above and turned up the oven temp to 200c and the muffins rose lovely! I made 7 in total and have saved three for my breakfast tomorrow! Brilliant recipe for those who are gluten and dairy intolerant (like me!)
Amy says
So glad they were a success and you enjoyed them. Thanks for commenting 🙂
juliadiets.com says
Only 3 ingredients to make delicious muffins? Yes, please! Not only that, but these incredibly simple muffins are also very healthy. Flourless and sugarless, you can put whatever berries you want inside and make these muffins totally your own. Perfect for a quick snack or a healthy dessert, these muffins are sure to be a family favorite.
Alye says
I make these a lot for my little ones 🙂 Have you tried to make them in bulk and freeze them? Just wondering if they would hold up well.
Amy says
Hi Alye, I’ve never tried to freeze them. Sorry. Worth a try? 🙂
Brianna says
Hi, thank you for the recipe. Although they tasted OK, they did take longer to cook for me. When I took them out they looked risen, but completely collapsed into sticky pancakes after. Ill persevere and try them again though as yours look delicious!
Amy says
Hi Brianna, Thank you for your feedback. I’d try increasing the temperature of your oven. I have a fan oven and it is very hot. A few people have mentioned that they needed to bake them for a couple more minutes too. I hope you have more success next time! ?
Jen says
Hi Amy, just found your site and tried out these muffins, thanks so much for sharing! My little one is almost 6 months so I am practicing what to make her once she can have these. I used blueberries and put the temp a bit higher, which seemed to work well, my husband ate most of them 😉
Amy says
Hi Jen, thanks for your feedback! Glad your husband liked them and hopefully your little one will too. ?
TK says
How do you clean the pan? I made these and my clean nice muffin tin is a disaster! i greased the heck out of them with coconut oil, but they didn’t come out cleanly at all!! I have soaked my pan for TWO days!
Amy says
Hi TK! My pan must be really good non stick as I haven’t had this problem. However I have seen a ton of info on the web about cleaning muffin trays using a dryer sheet. It is supposed to work wonders. Check out this link http://www.apinterestaddict.com/2012/06/27/an-easy-way-to-clean-stuck-on-food/ She had the same problem, egg muffins stuck on her tray.
Claire says
Do you realize dryer sheets are loaded with chemicals?
Anonymous says
So is your body. Dihydrogen monoxide is the chemical name for water. Everything is made chemicals, it is pretty irrational to fear them just because you don’t know exactly what they are.
If you thoroughly wash and rinse the pan, you should be fine. This is coming from a really paranoid person when it comes to such things.
Allura says
Our bodies are full of chemicals because of what we put in them… We don’t have to fear but we can educate ourselves. Can’t wait to try these. They are in the oven as we speak.
Hannah says
Sort of a success! We both like them, I had two and my 11 month old had three! We made them with blueberries and would definitely make them again, however I had a couple of issues. After 12 minutes they still seemed a bit under cooked in the centre so I put them in for another four minutes. They ended up with a slightly scrambled egg texture. Could this be because I cooked them for too long or is this texture to be expected? Also, mine didn’t rise like yours in the picture so were rather flat. Any tips?
Amy says
Hi Hannah, thanks for your feedback! Glad your 11 month liked them! I’ve had a few people say that theirs didn’t rise like mine and I was always so confused as I had never had a problem with this….. until I replaced my muffin tray. My old tray had a much narrower base and wider top. This is the only reason I can think of. To help make them rise more try filling right to the top and increasing the oven temperature a little. I find that this can help.
They definitely don’t have a “muffin” texture and are more like a sweet omelette. I make sure to use really ripe bananas so it doesn’t have an eggy taste.
Hannah says
Ooh thanks for the tip! I am going to get a new tray anyway as mine is a bit old and had a nightmare to get the muffins out. I think I may try a silicon tray as have heard they work very well. I am enjoying trying out your recipes so thank you ?
Bonnie Bishop says
Watch out for rough bananas. Hi in sugar!!
shae says
how do you make the apple cinnamon? Substitute the apples for the bananas?
Amy says
Hi Shae, I added finely chopped apples and cinnamon instead of the fruit. To be honest the berries work much better though. ?
Deanna says
This recipe looks amazing! I’m wondering if you have tried using frozen berries? It’s all the fruit I have at the moment – if you don’t recommend I’ll wait until my next grocery shop to make these. Thanks!
Amy says
Thank you! I haven’t tried frozen fruit, sorry. I must give it a go to see if it works as that would be really handy.
Suzie says
Made them with frozen berries yesterday and worked perfectly. We have a fan oven and had it nice and hot so cooked in 12 minutes as directed. They did sink a little but we’re perfectly edible! Baby demolished the 2 I gave her last night – so much so that she ended up straight in the bath afterwards and the high chair had to be hosed down in the garden! ?
Amy says
Ha ha! Thanks for your feedback and glad they were a success for you! I’ve had a lot of mixed reviews on this recipe so love to hear when babies love them as much as my kids and I do! We’ve had a lot of high chair hose downs and straight in the bath episodes too! All fun and games ?
debs says
Can’t wait to try these, but I am new to slimming world and was told as soon as you warmed/cooked fruit it became ‘synable’ and not syn free, very confused ?. Please could you help me on this because your recipes are amazing.
Amy says
Hi Debs, thanks for your comment. Unfortunately I have no knowledge of slimming world so I can’t give you the reasons behind this. Sorry. Hope you give them a go anyway 🙂
Deirdre Rusling says
I do Slimming World too and my leader said to check the Syns Online database. “Bananas, cooked” are 4 Syns per 100g. So just look up your chosen fruit but make sure to put the word “cooked” into the search. I am not sure about eggs but I think they are always Free. Use low fat cooking spray to oil the tins or else paper muffin cups.
Keturah says
My little one looooved these…and he has been hard to please lately! I used frozen berries, so I had to bake them a little longer, but they were still yummy!
Amy says
So glad they were a success and thanks for taking the time to comment. 🙂
Kristin says
I used frozen blueberries and strawberries and I had a lot of juice/liquid around the rim of the muffin. I am assuming it is juice from the fruit. Did you ever have this happen? Does this mean I put too much fruit in it? I am hesitant to eat them because of the raw egg don’t know if any of that liquid has the egg in it. I baked it for 8 extra minutes than then 12 min. Any help would be great!!
Amy says
Hi Kristin, If you cooked it for 20 mins I would doubt that the liquid had raw egg in it. I have never used frozen fruit in this recipe so haven’t had this happen. I usually cover the bottom of the muffin tin with blueberries / raspberries and fill up with the egg mixture.
Felice says
Can I use egg substitute instead of regular eggs and will the muffins turn out the same?
Amy says
Hi Felice, I have never tried this with egg substitutes so can’t comment on this, sorry.
Becca Steele says
My little Finn loves these but I’m not sure how to store them or how long for?
Amy says
Hi, I’m glad Finn loves them! My Finn loves them so much that there aren’t often many left to store! I would store them in a covered container in the fridge for a couple of days. Thanks for commenting 🙂
jen says
could you give me an idea of the calorie count in these? thanks!
Amy says
Hi Jen, I have no idea as I don’t count calories – sorry. Im sure there are online calorie counters you could put the ingredients into to get a rough estimate.
Carah says
Add the calories of 4 eggs, two bananas and the amount of fruit you decide to add.