Banana Breakfast Bites

Close up of a breakfast bite in a muffin tray sitting on grill grates above burning coals.
This recipe is provided by Aquaforno

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.

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Looking down into an Aquoforno that has a 6-hole muffin tray filled with golden brown banana breakfast bites.
When the muffins are a dark brown they are cooked through and can be removed from the camp oven, in this case a Aquaforno.
A 6-hole muffin tray with paper liners filled with batter ready to cook.
The batter is added to paper-lined muffin tray to be baked.
Looking down into a 6-hole muffin tray filled with half baked batter, on a grill in a camping oven.
Continue to bake the banana breakfast bites until golden brown and set.
A 6-hole muffing tray with light brown breakfast bites.
If the banana breakfast bites are not cooked enough they will collapse back in on themselves.
Close up of a breakfast bite in a muffin tray sitting on grill grates above burning coals.
The banana breakfast bites can be cooked in any style of camp oven including gas, closed grill, smoker, or an Aquoforno.

Banana Breakfast Bites Recipe

This recipe is provided by Aquaforno.
Close up of a breakfast bite in a muffin tray sitting on grill grates above burning coals.
These gluten-free and high-protein muffin-like Banana Breakfast Bites are a great baking option to start the day.
Preparation 10 minutes
Cook 20 minutes
Ready in 30 minutes
Servings 12 Servings


  • 4 large over-ripe bananas
  • 1 1/3 cups smooth peanut butter
  • 1 teaspoon baking soda bicarb soda
  • 4 eggs
  • 1 teaspoon vanilla extract



  • 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.

Nutritional Information

Calories: 226kcalCarbohydrates: 15gProtein: 9gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 55mgSodium: 244mgPotassium: 348mgFiber: 3gSugar: 8gVitamin A: 104IUVitamin C: 3mgCalcium: 23mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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