Banana Egg Muffins

A few months ago, I discovered this recipe on Instagram.  I’d love to give credit where credit is due, however, I can’t remember where I initially found this. That said, it’s become one of our favorite breakfasts, especially since our chicks provide us with an abundance of delicious eggs! I’ve also embellished the original a bit with some additional goodies.

The recipe below is enough for three or four muffins, or around two servings, depending on your appetite. I suggest eating these fresh out of the often, as I’m not sure how they would taste after being refrigerated. For one serving, simply cut the recipe in half.

Ingredients:

2 medium-sized ripe bananas

3 eggs

Capful of vanilla extract

Optional: 1 tablespoon of chopped walnuts

Another option: 3 tablespoons unsweetened cacao powder or cocoa powder for chocolate muffins.

Directions:

Preheat your oven to 350 degrees.  While it is heating up, mash your bananas well with a fork or potato masher.  Break your eggs into a separate bowl and mix.  Add the eggs to the bananas, along with the vanilla extract. Blend well with either a fork or a hand mixer. If you’d like to add walnuts, add them now.  And if you are feeling decadent, add the cocoa powder now, and mix again. (If making them for the first time, I suggest you omit this step to keep it simple.)

Pour the mixture into lightly oiled muffin tins, or ramekins. Pop into the oven for 30 minutes and voila you have a delicious and nutritious breakfast.  Enjoy fresh out of the oven.