Banana Blueberry Custard Muffins

These are delicious dairy free, gluten free on-the-go breakfasts with no added sugar. Just mix them up, bake them, freeze them, and store them in freezer bags for a fast, healthy meal. And the best part is, they’re simple to make! These are also great for baby led weaning.

Start by greasing a muffin tin and sprinkling a few blueberries in the bottom of each one.

Next, mash 3 bananas—the riper the better. I keep bananas in the freezer for healthy smoothies, banana breads, muffins, etc.

Beat 4 eggs and mix them with the bananas.

Pour the banana mixture over the blueberries in the muffin tins. It’s okay to fill them to the top because these aren’t going to rise.

Bake at 350 for about 17 minutes until the egg is firm. You can serve them immediately, or freeze them in the muffin tins. Once frozen, just pop them out of the tins and store in a freezer bag. Thaw naturally (do not microwave) before serving.

For best results, serve to a super cute baby.


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