Banana Egg Muffins
Using only three ingredients these muffins are so quick and easy to make and are healthy too.
Servings: 23
Calories: 24kcal
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.
Video
Notes
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.
Nutrition
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