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.


Join The Conversation

35 Responses

    1. Yes, kind of eggy. It’s interesting. They’re not sweet, but not really savory either. They don’t have a TON of flavor… but just enough. I’ve been making a half batch every morning for breakfast!

  1. You could totally “advertise” these as Post-Workout Bodybuilder Breakfast Bites! I’ve been working out a lot lately and could totally see myself downing 2…5…8 of these after a hard workout. I’m going to try them with egg whites.

    Thank Jo-Lynne!

  2. I’ve been searching for things to make for my twin daughters to take in their lunch boxes, so when I saw these I knew I had to try them. I put a batch together this evening after dinner and had to snatch up a few to save for lunches because my family loved them – they went quickly! They are a perfect size for my daughters’ petite appetites. As you noted above, they are sweet, but not super sweet, I have a feeling I’ll be making these often. Thanks for the recipe! (And yes, they are pretty!)
    ~Resa (Pitcher and Plate)

  3. These were a great alternative to my usual morning smoothie … delicious and easy to add/delete ingredients to suit your tastes.

    As it turns out, my daughter makes these quite often; and she recommends making them as pancakes to save on having to use the oven and clean the muffin tin. Next time, I’ll give that a shot.

    Thanks, Jo-Lynne!

  4. I made these last night. My girls gobbled them all up! I doubled the recipe and made 12 muffins – but the texture was a bit weird… i’ll try the smaller muffin tin next time… soon. 🙂

      1. I used more than enough coconut oil.. And my mini muffin pan is almost brand new. I have never had anything stick so bad ;(

  5. This is one of the best lo-fat muffins going. I have made it without blueberries and it is still tasty. Blue berries are such a rich food in in vitamins that one should eat them as often as possible. Thank you for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Close this search box.