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.
- 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
- Mini Muffin Tray
- 2 Bananas, ripe
- 4 Eggs
- 100g / 1 cup Raspberries / Blueberries
- Coconut Oil / Butter for greasing
- 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.