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.Â
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.
TP says
Does not taste good. Don't follow the instructions and use overripe bananas. Also don't use too much berries or else it's mushy as an outcome. This "muffin" lacks flour to bring it together. Sorry but this is a waste of ingredients.
Amy says
I'm sorry you feel this way TP. I do mention in the post that these aren't muffins and are more like sweet omelettes. My boys both enjoyed these weekly when babies, they still enjoy them now though, age 6 and 8. I guess we all have different tastes 🙂
Val says
I truly love this recipe. I crave bananas and I need protein, so this is excellent for me. Bananas ripen way too fast on the counter. I had Raspberries and Blueberries frozen that I was able to purchase fresh locally last summer and I was happy to use them up too. Thanks again. Stay safe. 🙂
Amy says
Thanks Val, love that you love this recipe 🙂
Robyn says
I read all the reviews and made this delicious recipe. Just made a few additions so they would rise. Added 1/2 cup of oats and put through the blender. After blended hand mixed in 1 tsp of baking powder and 1/2 tsp of baking soda. Turned out perfect!
Amy says
Hi Robyn, thanks for the feedback and alternative recipe suggestion. This is great for other readers, thank you 🙂
Natalie Amkhazzou says
I dont know why these have got any bad reviews to be honest, its not really up to us whether they look or taste nice really is it my little one is 8.5 months and iv been making these regularly since the day he started weaning and hes loved them! Demolishes them completely, I vamp them up with different fruits in the base befor cooking too, raspberries, blueberries, strawberrys, anything goes
Amy says
Thanks for taking the time to rate and comment, Natalie. So happy your little one enjoys them 🙂
Jessica Nolan says
Despite the mixed reviews, I think these are brilliant & tasty!! As the recipe states, they’re like a fruity omelet. My 10 month old devoured them. I tried one to see what all the fuss was about and I absolutely loved them. Perhaps it’s a matter of preference. But I may just bake a batch for myself!! Thanks for the simple, yummy recipe!
Amy says
So happy you liked them, Jessica. I love them too 🙂
Meg says
I like this recipe and tried for my 8mo.. but they didn't rise at all and were wet and a little mushy..not sure why!
Amy says
Hi Meg, thanks for your comment. How did they compare to my pictures? Mine didn't really rise either and the fruit can make them very moist. If they were still wet and mushy maybe they needed a little longer in the oven? Did you use a mini muffin tray or a regular muffin tray? Due to the ingredients being just egg and fruit, they certainly aren't like a regular muffin. They are more like a sweet omelette.
Cheryl says
Hi Amy, excited to try this receipe. Would this freeze well?
Amy says
Hi Cheryl, they are best freshly cooked but they do 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.
Dani says
These are great tasting egg muffins but mine turned out super mushy at the bottom because of the fruit. I already removed them from the tray. I had one and it is cooked ... is it too late to freeze them? I put them on a paper towel in a container in the fridge for overnight.
Amy says
Hi Dani, these are suitable for freezing but I recommend freezing the day you made them. Glad you enjoyed them 🙂
MariC says
Hi! I just wondered if I can only use egg whites in this recipe? I have an pack of egg whites I need to use so was looking for a healthy sweet recipe 🙂 Thanks!
Amy says
Hi Mari, I think it could work but without trying I can't say for sure. Sorry 🙂