Quick banana raspberry egg muffins
Quick Banana Raspberry Egg Muffins combine ripe bananas, fresh raspberries, and eggs for a nutritious breakfast. Baked to perfection, these muffins are easy to make and naturally sweetened.
Cook time 12 min
Prep time 4 min
Ingredients:
2 bananas4 eggs
20 raspberries
If you're looking for a delightful, healthy, and quick breakfast option, these Quick Banana Raspberry Egg Muffins are a perfect choice. With just three ingredients - bananas, eggs, and raspberries - you can whip up these delicious muffins in no time. They are not only nutritious but also naturally sweetened by the fruits, making them a great choice for all ages.
Instructions:
Preheat your oven to 375°F (190°C). Grease a non-stick muffin tin or line it with muffin liners.
Peel the bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them until they are smooth with minimal lumps.
Crack the eggs into the bowl with the mashed bananas. Using a whisk or a fork, beat the eggs thoroughly until they are well incorporated with the bananas. The mixture should be smooth and slightly frothy.
Divide the banana-egg mixture evenly among the 12 muffin cups. Each cup should be about 2/3 full.
Place 1-2 raspberries into each muffin cup. Gently press them down so they are partly submerged in the mixture but still visible on top.
Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until the muffins have set and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these nutritious muffins warm or at room temperature. They make a great breakfast or snack!
These Quick Banana Raspberry Egg Muffins are an excellent option for a healthy on-the-go breakfast or snack. Not only are they simple to make, but they're also packed with protein and natural sweetness from the fruits. Try incorporating these tips to perfect your muffins and enjoy a delicious, nutritious treat that's ready in no time.
Quick banana raspberry egg muffins FAQ:
Bake the muffins at 375°F (190°C) for about 15-18 minutes, or until a toothpick inserted into the center comes out clean.
The muffins are done when they have set and a toothpick inserted into the center comes out clean, indicating that the egg has fully cooked.
Yes, you can store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.
You can substitute raspberries with other berries like blueberries or chopped strawberries, or even diced apples for a different flavor.
A standard 12-cup muffin tin is needed for this recipe. The batter should fill each cup about 2/3 full.
Tips:
- Use ripe bananas for the best flavor and natural sweetness. The riper the banana, the sweeter your muffins will be.
- Gently fold in the raspberries to avoid breaking them and making your muffins look messy.
- You can add a pinch of cinnamon or vanilla extract to enhance the flavor of the muffins.
- Use a non-stick muffin tray or silicone muffin liners to prevent the muffins from sticking and to make clean-up easier.
- Let the muffins cool down slightly before removing them from the tray to ensure they hold their shape.
Nutrition per serving
12 ServingsCalories 50kcal
Protein 2.56g
Carbohydrates 6g
Fiber 0.88g
Sugar 3.51g
Fat 1.97g
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