These flourless banana blueberry egg muffins use only banana, eggs, and blueberries. The batter is divided into a sprayed muffin pan, baked at 375°F, and makes four muffins.
Ingredients
- 1 banana
- 2 eggs
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F. Spray four cups of a muffin pan.
- Mash the banana thoroughly in a mixing bowl.
- Add the eggs and mix until the banana and eggs are well combined.
- Divide the mixture among the four prepared muffin cups.
- Add the blueberries to the filled cups, distributing them across all four.
- Bake for 12–15 minutes. After 12–15 minutes, check that the center of a muffin reaches 160°F (71°C).
- Let the muffins set for a couple of minutes before lifting them from the pan. The recipe makes 4 muffins.
Preparation Notes
Mash the banana before cracking in the eggs so large pieces do not remain in the mixture. Stir until the egg is evenly blended with the fruit, then divide the liquid batter before adding the blueberries.
Use four muffin cups so the supplied cup of blueberries is spread across the intended yield. This batter is looser than flour-based muffin batter, so keep the pan level when moving it to the oven. Let the baked muffins rest briefly in the pan before removing them. Refrigerate leftovers promptly in a covered container.
