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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.
Carls
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
Brilliant, so glad you like them! I need to get myself some mini silicon muffin pans!
Heather
How long did you cook for and at what temp?
Amy
190c for around 12 mins. The recipe instructions are above. Enjoy!
Orlene
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
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
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
Can you use liners in the muffin tray? And if so, do you have to oil it?
Amy
Hi Susan, yes I've used silicon liners and I would recommend oiling before hand too.
Nancy
I'm worried that these will taste really eggy? My family doesn't mind eating egg, but they hate the taste of it.
Amy
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
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
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
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
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
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
Thanks Debbie, glad they worked well for you 🙂
Tyler Taylor
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
I hope it turned out well 🙂
WWW
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
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
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
So glad he likes them! Adding quinoa sounds interesting, do you just add some cooked quinoa?
Angela
Yes, cooked quinoa. About half a cup.
Amy
Thanks, I must give it a try!
John
Can bananas be substituted in this recipe? My brother is allergic to bananas
Amy
You could leave the banana out but it just won't be as sweet and will have more of an egg flavour.
Sara
Any idea why my blueberries sank to the bottom?
Amy
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
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
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
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
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
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
Brilliant! You should also check out my carrot apple muffins. Sweetened only with fruit and so yummy 🙂 Thanks for your feedback x