These gluten-free and high-protein muffin-like banana breakfast bites are a great baking option to start the day. With only a few simple ingredients, you’ll be surprised how easy these are to make. You can customize them by adding fun bits, like chocolate chips, nuts, or dried fruit.
Alternatively, they are a great snack similar to a traditional muffin. But don’t share them by calling them a muffin, as they definitely have a different texture which can be a bit disconcerting if not expected. They are quite a bit denser than a traditional muffin, which helps to fuel you on the go.
This recipe is cooked in a camp oven which encompasses a wide range of cooking equipment options including a closed grill, high-temperature smoker, and purpose build cam ovens.
Banana Breakfast Bites Recipe
- 4 large over-ripe bananas
- 1 1/3 cups smooth peanut butter
- 1 teaspoon baking soda bicarb soda
- 4 eggs
- 1 teaspoon vanilla extract
- Aquaforno Cooking Unit or barbecue
- muffin tray
- paper muffin liners
- Preheat a camp oven to 400 degrees F (200 degrees C). Line the muffin trays with paper liners.
- In a large bowl mash the bananas with a fork until smooth.
- Add the peanut butter and continue to mash with the fork as much as possible to make sure it breaks up and combines with the bananas. Tip: Peanut butter does not like to mix with other ingredients. Make sure it combines well with the bananas before adding additional ingredients.
- Add the baking soda, eggs, and vanilla, then mix well to create a well-blended mixture.
- Divide the mixture evenly amongst the prepared paper-lined muffin trays. Bake in the preheated camp oven for 15 minutes or until brown.
- Remove the cooked muffins from the camp oven then let rest for 5 minutes before removing from the tin and placing them on a cooling rack.
Dutch Oven Dessert