Banana Egg Muffins


About this Recipe

Can you relate to this? You bought a bunch of bananas the other day, but before you know it they’ve turned from “not sure if they’re ripe enough” to “spotty, mushy and overripe”.

What to do?

We asked the same question and decided to give a spin to the traditional egg bite recipe.

These banana egg muffins hit the sweet spot and by adding cottage cheese – are helpful in increasing your daily protein intake too.

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6 muffins

Ready In:

15 minutes

Nutritional facts per 2 muffins:

93 calories

5.8 g protein

3.6 g fat

9.0 g carbs

0.8 g fiber




  • 2 eggs, beaten
  • 1 ripe banana, mashed
  • 2 tbsp low-fat cottage cheese
  • 1/3 tsp cinnamon powder

If you’re cleared by your surgeon to have the ingredients listed on the left – then these banana muffins make a great soft foods breakfast. Add flavourless protein powder to your muffins to increase the amount of protein even further.

If you don’t like “chunky” cottage cheese – make sure to blend it before adding it to the egg-mixture. Oh..and don’t forget to lightly spray your muffin tray with non-stick cooking spray to prevent the muffins fro sticking to it after baking.


Step by Step Instructions

Step 1

Preheat oven to 375F (180C).

Step 2

In a mixing bowl, add the eggs, banana, cottage cheese and cinnamon powder. Mix until well combined.

Step 3

Spray a 6-tin muffin tray with non-stick cooking spray.


Pour the egg-mixture into the molds making sure to fill until 3/4 full.

Step 5

Using a spatula, carefully remove the muffins from the tray.

Step 6

Using a spatula, carefully remove the muffins from the tray.

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