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Start your day with something sweet AND savory! I've made these for my girls (mainly because Ava has become the world's pickiest eater) and I can confidently say these are Earnest household approved.

They have the texture of fluffy eggs, but also have a hint of sweetness from the fruit. Whether it's a meal for your littles or a mid-morning snack for yourself, I really like having these handy and wanted to share it with all of you!

Equipment Mini Muffin Tray

Ingredients 2 Ripe Bananas 4 Eggs 1 Cup Berries (raspberries, blueberries, chopped strawberries) fresh or frozen Butter or Coconut Oil Recipe

  • Preheat oven to 375 degrees F

  • Mash bananas in a large mixing bowl.

  • Add the eggs and wisk until fully combined.

  • Grease a mini muffin tray with coconut oil or butter.

  • Start to 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.

Storing Instructions

  • Refrigerate: Store in an airtight container and refrigerate for up to 3 days.

  • Freeze: Allow to cool completely, freeze on a baking tray until hard then transfer to an airtight container/freezer bag. Freeze for up to 2 months. Defrost in the refrigerator.

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