Banana Raspberry Nut Mini-Souffles

Always on the go, at school I don't always have time to make food everyday, so I make a dozen of these, put them in my freezer, and bring them in my lunch bag for a snack between classes. They're easy to make, egg based, and taste really good. Also, they look like mini muffins and my food-limitless friends who tried them even asked for the recipe!

To make 6:
Ingredients: 5 eggs, handful of walnuts, 2 bananas, cup of frozen raspberries, cinnamon, non-stick cooking oil spray, tsp vanilla
Materials: muffin or cupcake baking tray, optional: blender


1. Prepare the muffin or cupcake tray with some non-stick cooking oil spray

2. Preheat oven to 350 F

2. In a large bowl, beat the eggs and add a tsp of cinnamon and tsp of vanilla

3. Puree the bananas (by mashing with a spoon or using a blender) and put in a new bowl

4. Puree the raspberries (again either mash or blend) and put in another new bowl

5. Save a few spoons of the raspberry mix in a small cup for the topping

6. Add 1/3 of the egg mixture to the big raspberry bowl and mix

7. Add remaining 2/3 of egg mixture to the banana bowl and mix

8. Fill 1/4 of each muffin cup with banana mixture

9. Fill to the 1/2 of the way of each muffin cup with raspberry mixture

10. Fill to the 3/4 of the way of each muffin cup with the rest of the banana mixture

11. Dust with cinnamon

12. Put in oven for 10 min.

13. Add raspberry topping and crushed walnuts to the top of each soufflé

14. Put back in the oven for 5-10 min (test with toothpick to see if it has a soufflé consistency)

15. Let cool and carefully take out the mini soufflés