Fruity Egg Muffins
Using only three ingredients these muffins are so quick and easy to make and are healthy too.
- 2 Bananas, ripe
- 4 Eggs
- 100g / 1 cup Raspberries / Blueberries
- Coconut Oil / Butter for greasing
Preheat oven to 190c / 375f / Gas 5
Mash bananas in a large mixing bowl.
Add the eggs and mix until fully combined.
Grease a mini muffin tray with coconut oil or butter.
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.
What to Expect - These are not like traditional "muffins". They have the texture and taste of a sweet omelette.
Bananas - The riper the better. Do not use unripe bananas in this recipe, it will lack sweetness.
Muffin Tray - If you do not have a mini muffin tray you can make these in a regular muffin tray. Cover the bottom of each muffin hole with berries (around 6) and cook for approx. 30 min, until the egg has set.
Storage: Refrigerate, in an airtight container, for up to 3 days.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 11mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg