Banana Egg Muffins from The Whole Smiths. Easy, portable and the PERFECT breakfast. Paleo, grain-free, dairy-free, and delicious!
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3 from 2 votes

Banana Egg Muffins

These Banana Egg Muffins from The Whole Smiths are the PERFECT easy-to-make breakfast. They are lightly sweetened and taste like a delicious banana pancake in muffin form. Grown ups and kids alike are falling in love with them.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: Paleo
Servings: 12 muffins
Author: The Whole Smiths


  • Ingredients from the banana egg recipe in The Whole Smiths Good Food Cookbook
  • A selection of toppings of your choice. Plan for about 1-2 teaspoons of ingredients per muffin. That will vary slightly based on the ingredient. ie blueberries vs. shredded coconut.
  • Ideal toppings include blueberries chopped strawberries, walnuts, mini chocolate chips, shredded coconut, ground flax seed, raspberries, pecans. Get creative and delicious, you won't mess it up!


  • Preheat the oven to 375*F.
  • Using the banana eggs recipe from The Whole Smiths Good Food Cookbook, mash the bananas into a large bowl and add the beaten eggs into the same bowl and combine. (Note, you will not precook the bananas in the pan for this recipe, just combine the egg and banana together from the beginning.)
  • Pour the batter evenly amongst the 12 muffin liners / cups. Add your toppings into each muffin, about a teaspoon or two of ingredients into each muffin will work.
  • Bake for 12-15 minutes until the eggs have cooked through. Let cool sightly and serve.