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.
Video Tutorial
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.
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!
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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.