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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.
Wesal
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
Thanks, Wesal 🙂
MN
Love these. How do we store? Airtight container or do they need to be refrigerated?
Amy
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
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
Thanks Lisa, great to know that they freeze well for you 🙂
Nikki
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
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
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
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
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
Fab! So glad they worked for you, Katie 🙂
Areza
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
Sorry you didn't enjoy these.
Jon Ettelson
Strange? Mix fruit and eggs and it tastes like a fruity omelet... What did you expecting it to taste like?
Lucy Francis
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
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
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
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
Nothing about this recipe works and was a terrible waste of ingredients.
Amy
Hi Beth, sorry you didn't have any luck with the recipe.
Jenny
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
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
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
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
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
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
Hi Keith, sorry you didn't have success with this recipe. My boys loved these when they were babies and toddlers!
Helen
Are these suitable to freeze?
Amy
Hi Helen, I have never actually tried freezing these so can't say how they hold up. Sorry.
Liv
Tried these they rose fine looked good tasted ok but had very soggy bottoms. Good for a fat free snack
Amy
Hi Liv, thanks for your comment. Yes, the fruit does make the bottoms soggy (that is the bit my kids love!! ;))
Laura
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
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
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
Hi Neena, thank you - I'm so happy they were a hit with you and your boy!
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Hope you enjoyed them!
Marna Marie' Strauss
Nooo way, this looks amazing! Thanks, I'm making them tomorrow morning.
Amy
?? Hope you enjoyed them!