Banana Blueberry Egg Mini-Muffins

I love hosting my {Gluten-Free} Recipe Roundup every week. I’ve found SO many good recipes from there. I hope you don’t tune it out if you’re not gluten free. Most of my recipes are naturally gluten free or can be made with regular glutenous ingredients, if that’s what floats your boat!

These Banana Blueberry Egg Muffins from Live Right Be Healthy are a great example. Anyone can enjoy these! The recipe is simple (only 3 ingredients!!) but tasty and 100% guilt-free because they’re paleo, gluten-free, dairy-free, low-carb and just about every other dietary buzzword you can summon!

In fact, the only ingredients are, well, bananas, blueberries, and eggs! Fancy that! (I omitted the nuts. Because of my son’s allergy, we don’t keep them in the house.)

Aren’t they pretty!?

The recipe is super simple, and they’re great for breakfast or a snack at any time of day.

I only got 16 muffins out of the batch, rather than 24. I suppose it all depends on how much batter you put in each cup.

Banana Blueberry Egg Mini-Muffins
Recipe Type: Breakfast
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12
Delicious, low-carb, paleo-friendly breakfast muffins, perfect for on the go!
  • 2 eggs
  • 1 banana
  • 1/2 cup blueberries
  1. Mash up a banana.
  2. Add the eggs and blend. (I used a fork, but I suppose you could use a blender.)
  3. Stir in the blueberries by hand.
  4. Spoon into mini-muffin cups (I greased them with coconut oil). Depending on the size of the banana and the eggs, you will get somewhere between 16 and 24 muffins out of this recipe. (I only got 16.)
  5. Cook in a preheated 350-degree oven (or toaster oven) for 10-12 minutes until set.
  6. Let cool for 5 minutes and gently remove from pan. Serve warm.