Banana Egg Muffins
Soft, naturally sweet banana egg muffins made with simple ingredients and baked to tender perfection. A quick, protein-rich breakfast or snack that comes together in just 30 minutes.
Ingredients
Scale
- 3 medium ripe bananas, about 1 1/2 cups mashed
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F and lightly grease or line a 12 cup muffin tin.
- In a large bowl, mash the bananas until smooth.
- In a separate bowl, whisk the eggs, then add them to the mashed bananas.
- Add vanilla extract, ground cinnamon, baking powder, and salt. Mix gently until fully combined.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or store for later.
Notes
- Use very ripe bananas with brown spots for the best natural sweetness.
- Do not overmix the batter to keep the muffins tender.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat gently before serving.
Find it online: https://tastyze.com/banana-egg-muffins/