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With only three simple ingredients, these Fruity Banana Egg Muffins are not only easy to make and healthy, but they also make a fantastic choice for a delicious breakfast or a balanced snack throughout the day.
If you have tried and enjoyed 2 ingredient banana egg pancakes, you'll definitely adore these delightful fruity banana egg muffins. With the same flavour profile and texture, the mixture is baked in the oven, rather than the stove top, making the cooking process a breeze.
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Reasons to Love this Recipe
- Simple: With just 3 basic ingredients, these banana egg muffins are incredibly easy to make.
- Nutritious: Eggs are an excellent source of protein and the banana adds natural sweetness to the recipe with out the need for added sugars. Bananas are also a great source of carbohydrate and nutrients like folate, vitamin B6, vitamin C and potassium
- Versatile: Keep the base recipe of banana and egg but get creative with the add ins. Blueberries and raspberries are a great choice but feel free to experiment with different types of berries or even add additional ingredients like chocolate chips, chopped nuts, cinnamon or vanilla to enhance the flavour profile.
- Family friendly: Fantastic for babies and toddlers, but they shouldn't be pigeonholed into just that category. Many adults, especially those following special diets, also enjoy them.
Ingredient Information
- Egg
- Banana - 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.
- Berries - . I find blueberries and raspberries work wonderfully in these muffins. However, you can certainly use any chopped fruit of your choice. Both fresh and frozen berries can be used, but it's worth noting that using frozen berries results in a more moist texture.
These fruity egg muffins can be further enhanced with additional ingredients. You can try adding a sprinkle of cinnamon or a dash of vanilla extract to provide a little extra flavour. You can also incorporate some chopped nuts, for a satisfying crunch and added nutritional value. For those with a sweeter tooth, a handful of chocolate chips can be a delicious inclusion.
Step By Step Instructions and Cooking Tips
- Mash Bananas: 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. Make sure you grease the muffin pan really well or the muffins will stick.
- 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.
Recipe FAQs
No, they are very different to regular muffins, they are just cooked in a muffin tray. Rather than being light and fluffy, they have a more eggy consistency, resembling a sweet omelette. They have a distinct taste that is reminiscent of the popular 2 ingredient banana egg pancakes.
These are best straight from the oven but you can also store them and enjoy them cold.
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.
The banana in these muffins play a crucial role by providing natural sweetness. Without it, the muffins would taste overly eggy. You could experiment with using apple puree as a substitute but I haven't personally tested it, so I can't guarantee the results.
Another option is to consider creating a savoury profile by incorporating ingredients like cheese and chopped veggies.
Yes, banana egg muffins are an excellent choice for baby-led weaning and can be introduced from 6 months of age, provided they are developmentally ready.
It is important to note that eggs are a common food allergen, so you should begin by offering small quantities of well-cooked eggs, as some babies can have severe reactions even to tiny amounts of egg. Read more about eggs for babies.
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Banana Egg Muffins
Equipment
- Mini Muffin Tray
Ingredients
- 2 Bananas , ripe
- 4 Eggs
- 100g (1 cup) Raspberries or Blueberries
- Coconut Oil / Butter for greasing
Instructions
- Preheat oven to 190c / 375f / Gas 5 and grease a mini muffin tray well with coconut oil or butter.
- Mash bananas in a large mixing bowl.
- Add the eggs and mix until fully combined.
- 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.
Shelby
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
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
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
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
So glad they were a success and you enjoyed them. Thanks for commenting 🙂
juliadiets.com
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
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
Hi Alye, I've never tried to freeze them. Sorry. Worth a try? 🙂
Brianna
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
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
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
Hi Jen, thanks for your feedback! Glad your husband liked them and hopefully your little one will too. ?
TK
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
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
Do you realize dryer sheets are loaded with chemicals?
Anonymous
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
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
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
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
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
Watch out for rough bananas. Hi in sugar!!
shae
how do you make the apple cinnamon? Substitute the apples for the bananas?
Amy
Hi Shae, I added finely chopped apples and cinnamon instead of the fruit. To be honest the berries work much better though. ?
Deanna
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
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
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
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
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
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
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
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
So glad they were a success and thanks for taking the time to comment. 🙂
Kristin
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
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
Can I use egg substitute instead of regular eggs and will the muffins turn out the same?
Amy
Hi Felice, I have never tried this with egg substitutes so can't comment on this, sorry.
Becca Steele
My little Finn loves these but I'm not sure how to store them or how long for?
Amy
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
could you give me an idea of the calorie count in these? thanks!
Amy
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
Add the calories of 4 eggs, two bananas and the amount of fruit you decide to add.