Egg and Banana Breakfast Muffins
ContinentalKidsGolden eggsEasy
Soft, moist banana muffins made with egg — lightly sweet, golden on top and a handy grab-and-go breakfast.
Prep time10 min
Cook time18 min
Total time28 min
Servings3
Ingredients
- 2 eggs
- 2 ripe bananas
- 1 cup plain flour
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 3 tablespoons oil
- 1/2 teaspoon cinnamon
- 1/4 cup milk
Method
- Heat the oven to 180C and line a 6-hole muffin tray.
- Mash the bananas and whisk in eggs, milk, oil and sugar.
- Fold in flour, baking powder and cinnamon.
- Spoon into the tray and bake for 18 minutes until risen and golden.
- Cool for 5 minutes before serving.
Nutrition — estimated per serving
Calories (estimate)250 kcal
Protein (estimate)6 g
Fat (estimate)10 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Very ripe bananas make the sweetest muffins with no extra sugar needed. Freeze extras for busy mornings. Food safety: cook eggs until yolk and white are fully set and serve hot; cool leftovers within 2 hours and refrigerate, reheat once only. Allergens: contains egg; check milk, wheat and nut ingredients for your child. Pakistani alternatives: use Desi ghee or cooking oil instead of butter, whole-wheat roti or bran bread instead of white bread, and dahi instead of cream cheese.