Name: 3-Ingredient Banana Egg Muffins
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 2 bananas, mashed; 4 whole eggs; Approximately 1 cup of any berry of your choice

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These 3-Ingredient Banana Egg Muffins are a quick, healthy, and naturally sweet breakfast or snack option. Made with just ripe bananas, eggs, and your choice of berries, they’re gluten-free, dairy-free, and perfect for meal prep. With no added sugar and only a few minutes of active prep, this recipe is ideal for busy mornings.

3-Ingredient Banana Egg Muffins

Why You’ll Love This Recipe

Only 3 ingredients – simple and wholesome
No flour or dairy – naturally gluten-free and dairy-free
Quick to make – ready in under 20 minutes
Kid-friendly – great for lunchboxes or after-school snacks
Naturally sweet – no added sugar needed
Customizable – use your favorite berries
Great for meal prep – store and reheat easily
High in protein – thanks to the eggs
Low-calorie – light and healthy snack
One-bowl recipe – minimal cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 bananas, mashed
4 whole eggs
Approximately 1 cup of any berry of your choice

Directions

Preheat your oven to 375°F (190°C).
Mash the bananas thoroughly in a medium bowl using a fork until smooth.
Crack the eggs into the bowl and whisk together with the mashed bananas until well combined.
Spray a mini muffin tin with coconut oil spray (or any non-stick spray).
Place a few berries into each muffin compartment.
Pour the banana-egg mixture over the berries, filling each compartment to the top.
Bake for approximately 12 minutes, or until the muffins appear set and cooked through.
Let cool slightly before removing from the tin. Serve warm or store for later.

Servings and timing

Servings: About 12 mini muffins
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes

Variations

Berry-free: Skip the berries or replace with chopped nuts or dark chocolate chips.
Add spices: A dash of cinnamon or nutmeg adds extra flavor.
Add vanilla: A splash of vanilla extract for a touch of sweetness.
Make it savory: Omit berries and add herbs, spinach, or diced bell peppers.
Use silicone molds: For easier removal and no need for spray.
Protein boost: Stir in a tablespoon of protein powder.
Coconut flair: Add shredded coconut for texture.
Zucchini twist: Mix in finely grated zucchini for moisture and nutrients.
Peanut butter swirl: Drop a small spoon of peanut butter in each muffin before baking.
Mini pancakes: Use the batter on a griddle like mini banana pancakes.

Storage/Reheating

To store: Place in an airtight container in the fridge for up to 4 days.
To reheat: Microwave for 10–15 seconds or warm in a toaster oven.
To freeze: Freeze in a single layer, then transfer to a freezer-safe bag. Reheat from frozen or thaw overnight in the fridge.

FAQs

Are banana egg muffins healthy?

Yes, they’re made from whole ingredients with no added sugar or flour, making them a healthy, balanced option.

Can I make these muffins without berries?

Absolutely. The muffins are delicious on their own or with other mix-ins like nuts or dark chocolate chips.

Can I use frozen berries?

Yes, just make sure to thaw and pat them dry before adding to prevent excess moisture.

How do I know when the muffins are done?

They should look set and slightly golden on top. A toothpick inserted should come out clean.

Can I make these in a regular muffin tin?

Yes, but the baking time will increase to about 15–18 minutes. Keep an eye on them.

Can I use egg whites instead of whole eggs?

Yes, though it may slightly alter the texture. Use about 6 egg whites to replace 4 whole eggs.

How ripe should the bananas be?

The riper, the better. Overripe bananas with brown spots are ideal for sweetness and texture.

Can I double the recipe?

Yes, just scale up all ingredients and bake in batches or use multiple muffin tins.

Do these taste like traditional muffins?

They have more of a soft, custard-like texture than a flour-based muffin but are still delicious and satisfying.

Can kids eat these?

Yes, they’re great for toddlers and kids, especially with fun mix-ins like blueberries or mini chocolate chips.

Conclusion

These 3-Ingredient Banana Egg Muffins are a simple, nourishing way to start your day or enjoy a clean snack anytime. With minimal effort and just a handful of ingredients, they prove that healthy eating doesn’t have to be complicated. Whip up a batch in minutes and enjoy the naturally sweet, protein-packed goodness all week long.