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Banana Egg Muffins

Healthy ~ Low Carbs ~ Breakfast ~ Snack

We love these! We always have a batch in the fridge and mostly use them as breakfast. Although they are great as a snack as well. When we have a really busy day on the ranch and we feel low on energy these are our go to snack.

What is great about these is that you can completely adjust them to your taste! The banana and egg combination is great base for all kinds of flavours. The recipe below is our standard recipe but we've changed it up using different nuts, blueberries, chocolate chips and cocoa powder (for this one we've added extra egg as they can become a bit dryer). So use whatever you have left in your fridge or freezer or use what you like best. And we love to hear what you've tried and give use new ideas for combinations to try!

Also as a side note, Simon really doesn't like bananas but still loves these! The bananas really don't give much flavour to them, they add sweetness, so definitely add some flavour to them.



For 12 Muffins

- 4 Bananas

- 4 Large Eggs

- 1 Tbsp Cinnamon

- A Pinch Sea salt

- 3/4 Tsp Vanilla extract

- 1/3 Cup Chia seeds

- 1 Cup Walnuts

- Avocado oil (or other oil) to grease the muffin tin

- Preheat the oven to 190 C (375 F)

- Mash up the bananas

- Mix the bananas with the eggs.

- Mix in the cinnamon, salt an vanilla

- Mix in the walnuts

- Grease the muffin tin

- Mix the chia seed into the banana mixture

- Divide the mixture over 12 muffins

- Put in the oven until solid, about 20 minutes


We keep them in container in the fridge, they stay good for max a week.


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