Banana Breakfast Bites

Close up of a breakfast bite in a muffin tray sitting on grill grates above burning coals. A 6-hole muffing tray with paper liners filled with batter ready to cook. A 6-hole muffing tray with light brown breakfast bites. Looking down into an Aquoforno that has a 6-hole muffing tray filled with golden brown banana breakfast bites.
Recipe Origin Global
Rating
Servings 12
Preparation 10 min 00:10
Cook 20 min 00:20
Ready in 30 min 00:30
Difficulty Seasoned
Cooking Method Bake
Ingredients Bananas Fruit
Equipment BBQ Camp Oven Closed Grill
Recipe Type Breakfast Finger Food Morning Tea
Cooked With Aquaforno
Share:
Close up of a breakfast bite in a muffin tray sitting on grill grates above burning coals. A 6-hole muffing tray with paper liners filled with batter ready to cook. A 6-hole muffing tray with light brown breakfast bites. Looking down into an Aquoforno that has a 6-hole muffing tray filled with golden brown banana breakfast bites.

Banana Breakfast Bites

5 1 5 1

These gluten-free and high protein muffin-like banana breakfast bites are a great baking option to start the day.

Alternatively, they are a great snack similar to a traditional muffin but don’t share them calling them as a muffin as they definitely have a different texture which can be a bit disconcerting if not expected.

This recipe was cooked on an Aquaforno as an example of the wide range of meals that can be cooked on it.

Ingredients

4 large over-ripe bananas

1 1/3 cups smooth peanut butter

1 teaspoon bicarb soda

4 eggs

1 teaspoon vanilla essence

Equipment

bowl

2 x 6-hole muffin tray

Recipe Directions

  1. Preheat a camp oven to 390 degrees F (200 degrees C). Line the muffin trays with paper liners.

  2. In a large bowl add the bananas then mash with a fork until as smooth as you can get them.

  3. 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. 

    Note: Peanut butter does not like to mix with other ingredients making this step important to make sure it breaks up as it will not be possible when additional fluids are added.

  4. Add the bicarb soda, eggs, and vanilla then mix well to create a well-blended mixture.

  5. Divide the mixture evenly amongst the prepared paper-lined muffin trays then bake in the preheated camp oven for 15 minutes or until brown.

  6. Remove the cooked muffins from the camp oven then let rest for 5 minutes before removing and placing them on a cooling rack.

No comments

Alan bennetts

October 02, 2021
What a excellent recipe Grandkid love them

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Global
Rating
Servings 12
Preparation 10 min 00:10
Cook 20 min 00:20
Ready in 30 min 00:30
Difficulty Seasoned
Cooking Method Bake
Ingredients Bananas Fruit
Equipment BBQ Camp Oven Closed Grill
Recipe Type Breakfast Finger Food Morning Tea
Cooked With Aquaforno
Share: