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.
eggs benedict says
this kinda sucked, uhhh wouldnt recommend. didnt really say what i needed to do. go make some brownies or smthn.
Amy says
Sorry, you didn't like this and the instructions weren't clear for you. This is a very old recipe and I am working my way through them with more information and instructions.
A says
This recipe didn't work for me at all....the cook time is way off and they didn't really taste that great! My baby seemed to like what I could mush out of the muffin tin though so I'll call it a win.
Amy says
Thanks for the feedback, sorry the recipe didn't work for you. At least it didn't go to waste and your little one still liked it :).
Sarah says
I love this recipe! Tried for the first time today and they turned out so well. I blitzed the banana, egg and a tablespoon of almond butter in my Blitz2Go and poured over raspberries. I used frozen raspberries but let them defrost overnight so I could drain the liquid, which helped the muffins to not end up too soggy. My 7 month old is yet to try them but I'll definitely be making these again even if he doesn't like them.
Amy says
So lovely to read, Sarah. So happy you liked them!
Marie Hall says
I made this last night. It was very good. I like the idea of adding cocoa, or some nuts. I also think the next time I would add a little vanilla. I am also looking for a calorie count if you could please provide that.
Amy says
Hi Marie, GLad you liked them! This is an old recipe and I am slowly working my way through the archives to add nutritional info. I don't have it available yet. You can find online nutrition calculators and all you need to do is pop the ingredients in and the serving size. Hope that helps. Amy
Molly McBroom says
This was so yummy and easy! One of my kids does not like berries but the other one really liked the raspberry and blueberry. My question is if you were going to use peanut butter or something like that how would you put that in to the mix?
Amy says
Hi Molly, so glad you liked them and thanks for taking the time to let me know. I'd just mix the peanut butter into the egg. 🙂
Bridie says
Almost feels like the ratios in the recipe are way off? I thought this would taste more like the banana blueberry fritters recipe (which is really good) but it is like a weird fruit omelette. Should have read the comments first. Is it actually supposed to be 4 bananas to 2 eggs, rather than the other way around? Overall not a fan.
Amy says
Hi Bridie, thank you for your feedback. Yes, this is definitely quite different to the blueberry fritters recipe. It is a little like a sweet omelette. Both my boys loved these when they were little (I haven't made them in a long time, I must see if they still like them). Did you use ripe bananas? The riper the better as they provide the sweetness. Was it the texture or flavour you didn't like. If texture then I don't think this recipe is for you. If it was just the flavour then you could try adding a little sweetener (maple syrup etc) to sweeten it up a bit. Sorry you didn't have success.
Wesal says
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 says
Thanks, Wesal 🙂
MN says
Love these. How do we store? Airtight container or do they need to be refrigerated?
Amy says
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 says
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 says
Thanks Lisa, great to know that they freeze well for you 🙂
Nikki says
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 says
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 says
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 says
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 says
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 says
Fab! So glad they worked for you, Katie 🙂