Description
These 3-ingredient banana egg muffins are a quick, healthy, and naturally sweet breakfast or snack option. Made with just bananas, eggs, and berries, they’re gluten-free, dairy-free, and kid-friendly.
Ingredients
- 2 bananas, mashed
- 4 whole eggs
- Approximately 1 cup of any berry of your choice
Instructions
- Preheat oven to 375°F (190°C).
- Mash both bananas in a bowl using a fork until smooth.
- Whisk in the eggs until well combined.
- Spray a mini muffin tin with coconut oil spray or lightly grease it.
- Add a few berries into each compartment of the muffin tin.
- Pour the banana-egg mixture over the berries, filling each compartment evenly.
- Bake for approximately 12 minutes or until the muffins are set and lightly golden.
- Remove from oven, let cool slightly, and enjoy warm or store for later.
Notes
- Use silicone muffin molds or liners for easier removal and cleanup.
- These muffins can be stored in the refrigerator for up to 3 days.
- Great for meal prep and kid-friendly snacks.
- Try different berries like blueberries, raspberries, or chopped strawberries.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 45
- Sugar: 4g
- Sodium: 30mg
- Fat: 1.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.7g
- Protein: 2.5g
- Cholesterol: 47mg
