Description
Easy and healthy banana egg pancake cups perfect for kids.
Ingredients
Scale
- 2 ripe bananas, mashed
- 4 large eggs
- 1/2 teaspoon cinnamon (optional)
- A pinch of baking powder (optional, helps with fluffiness)
- Butter or oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin well with butter or oil. This is key to prevent sticking!
- In a medium bowl, mash the bananas thoroughly with a fork until no large lumps remain.
- Whisk in the eggs until well combined with the mashed banana.
- Stir in the cinnamon and baking powder, if using.
- Pour the mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 12-15 minutes, or until the edges are set and the center is cooked through. They should be slightly golden.
- Let them cool in the muffin tin for a few minutes before carefully removing them.
- Serve warm!
Notes
- These are great for little hands and perfect for breakfast or a snack on the go.
- You can add a splash of vanilla extract for extra flavor.
- If your kids like them sweeter, you can add a tiny drizzle of maple syrup after baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1-2 cups
- Calories: Approx. 80-120 per serving
- Sugar: Approx. 6-10g per serving
- Sodium: Approx. 30-50mg per serving
- Fat: Approx. 4-6g per serving
- Saturated Fat: Approx. 1-2g per serving
- Unsaturated Fat: Approx. 2-4g per serving
- Trans Fat: 0g
- Carbohydrates: Approx. 8-12g per serving
- Fiber: Approx. 1-2g per serving
- Protein: Approx. 4-6g per serving
- Cholesterol: Approx. 80-100mg per serving