Banana Blueberry Egg “Muffins”

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It’s been a long time since I’ve posted a recipe, partially from being busy, and partially from not really eating strictly paleo. But I’m back to clean eating and found a moment to experiment with a recipe and post it.

I sort of combined 2 different recipe ideas to make these. I started using the idea of making eggs in muffin tins just a few weeks ago. I personally prefer egg whites with sausage and peppers, but that’s me! This has been a wonderful time saver for me because we all know I do not like waking up in the morning! This way, I make a bunch of egg “muffins” on the weekend and save them in a container in the refrigerator so I can have one each morning. I also found a recipe for paleo “granola” using banana and eggs (combined with some other yummy ingredients) which I made and loved. Then it occurred to me: my bananas are about to go bad if I don’t eat or use them. What if I made this delicious “granola” and baked it in muffin tins to make banana egg muffins? Here is what I did and I am quite pleased with it. Feel free to tweak it to your liking!

Ingredients:

  • 3 bananas
  • 4 eggs
  • 2 tbsp flax seed
  • 6 tbsp water
  • 2 tbsp vanilla
  • a dash of cinnamon
  • 4 tbsp almond meal (or any chopped nuts you like)
  • about 1/2 frozen or fresh blueberries

Directions

Combine flax with water in a small bowl and set aside for about 20 minutes.

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Preheat oven to 350° and spray muffin pans with nonstick spray. Mash bananas in a large mixing bowl. Add eggs, vanilla, cinnamon, almond meal, and soaked flax. Mix with an electric mixer on high until batter is fluffy.

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Pour batter into muffin pan, almost to the top. Add blueberries to each cup. Bake for 30 minutes.

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When cooled, remove muffins by running a knife along the outside of the muffin and popping them out. Refrigerate leftover muffins in an air tight container.

*Disclaimer* These are not “Paleo Muffins” or a paleo form of a normal muffin. These are neat way to enjoy the delicious combination of eggs, bananas, and blueberries together as a breakfast option. The consistency is “egg-like” and spongy. They will be brown on the top, but light colored underneath. The top picture will show you that even though the tops start to rise and crack, they eventually go down to being flat. Please do not make these and expect it to be like a blueberry banana muffin you might get from a coffee shop. Thank you! 🙂