Eggless Banana Bread Muffins
This easy Eggless Banana Bread Muffins recipe relies on ripe bananas, canned pumpkin puree, and Greek yogurt for structure and moisture without compromising results. Perfect for breakfasts, snacks, or make-ahead treats! Makes 12 muffins.
When my friend Donna first sent me her recipe for Egg-Free Banana Muffins made with canned pumpkin, I was intrigued, and let me tell you, the results were crazy good! The combination of ripe bananas and creamy pumpkin creates a truly melt-in-your-mouth muffin experience. They’re moist, fluffy, and just sweet enough, with no eggs required.
Still, this version is my favorite yet. I added chopped walnuts for crunch and finished them with a sprinkle of turbinado sugar for that golden, bakery-style finish. I’ve also made them with chocolate chips (a treat my kids appreciated in their lunchboxes). That said, if you’ve been looking for a foolproof banana muffin recipe without eggs, trust me—this is it.
Recipe highlights
- Moist & fluffy. Ripe bananas, pumpkin, and yogurt keep these muffins soft, tender, and perfectly sweet—no eggs needed!
- Quick & easy. Simple ingredients, minimal prep, and ready in under 30 minutes! Great for breakfast, snacks, or packing into lunchboxes—plus they freeze beautifully!
- Customizable. You can add chocolate chips, nuts, warming spices, a crunchy sugar topping, and more.
Ingredients you’ll need
- Bananas. This is your naturally sweet and creamy muffin batter base that helps maintain a moist, tender crumb. Remember, this is a job for those very ripe bananas—the more brown spots, the better!
- Pumpkin. It acts as a sneaky egg substitute, adding moisture without weighing the muffins down. Go for canned pumpkin (not pumpkin pie filling!) or a thick, well-drained homemade pumpkin puree.
- Greek yogurt. Full-fat Greek yogurt is the way to go. It boosts moisture and tenderness while adding a subtle tang. You can use regular yogurt in a pinch, but aim for a thicker variety for the best results.
- Coconut oil. Without eggs, which typically provide some moisture and structure, oil helps prevent a dry crumb. I use extra virgin coconut oil here, but avocado oil, light olive oil, or melted and slightly cooled butter works too.
- Coconut sugar. I love coconut sugar for its naturally sweet caramel-like notes, but you can also use maple sugar (not syrup!), light brown sugar, or cane sugar if that’s what you already have on hand.
- Vanilla extract. A splash of pure vanilla extract enhances the warmth and depth. Don’t skip it!
- Flour. For a soft, structured banana pumpkin muffin, I used unbleached all-purpose flour. Whole wheat pastry flour or a blend of all-purpose and whole wheat flour works well, too. Unfortunately, gluten-free flour won’t work. In the absence of eggs, we need the gluten for structure.
- Dry baking essentials. Baking powder, baking soda, and salt are your rising and flavor heroes. Make sure your baking powder and soda are fresh for the best lift.
- Chopped walnuts. I’m a big fan of adding toasted walnuts (or pecans) to the batter for crunch and sprinkling turbinado sugar on top before baking for that crisp, bakery-style finish. Totally optional, but they make these muffins feel extra fancy!
How to make eggless banana bread muffins with pumpkin
Step 1: Prepare for baking. Preheat the oven to 350°F. Lightly spray a muffin tin with cooking spray or line with paper liners. Set aside.
Step 2: Mash bananas. Peel and mash your bananas in a large bowl until mostly smooth—a few small chunks are okay for texture.
Step 3: Blend wet ingredients. In a food processor or high-speed blender, blend pumpkin and Greek yogurt until completely smooth (if you’re using prunes, blend them here). Add this mixture, along with the coconut oil, sugar, and vanilla extract, to the bowl of mashed bananas, and stir until well combined.
Step 4: Add dry ingredients. Sift or whisk the dry ingredients together, then gently fold this dry mixture into the wet mix until just combined–be careful not to overmix! Then, fold in your chocolate chips or chopped nuts (if using).
Step 5: Bake the muffins. Fill each cup about 2/3 full with batter, sprinkle a little turbinado sugar on top, and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool. Let the muffins cool for 5 minutes in the muffin tin before enjoying warm or transferring them to a wire rack to finish cooling before storing. Enjoy!
Recipe tips and FAQs
- Use very ripe bananas. Again, the riper your bananas, the more natural sweetness and moisture your banana bread muffins will have. Those ugly bananas with lots of brown spots are perfect.
- Measure flour correctly. Spoon the flour into your measuring cup and level it with a knife—don’t scoop directly from the bag, which can lead to too much flour and dry, crumbly muffins.
- Don’t overmix the batter. Once you combine the dry ingredients with the wet, gently fold until just combined. Overmixing can develop too much gluten, making the muffins dense or chewy instead of soft and tender.
- Oven temperatures vary. If your muffins are browning too quickly, tent them with foil mid-bake. If they seem undercooked, give them a few extra minutes—but resist the urge to open the oven door too often, as the sudden drop in temperature can cause the muffins to deflate.
Variations
- Add pureed prunes – Blend dried prunes into the pureed pumpkin-yogurt mixture for extra natural sweetness, fiber, and moisture. Since you’re blending them, you won’t even know they’re there. If prunes aren’t your thing, raisins, dates, or dried apricots work as alternatives.
- Add warming spices – Adding cinnamon, nutmeg, cardamom, orange zest, or even 1-2 teaspoons of pumpkin pie spice to the dry mix can really bring out the sweet banana and cozy pumpkin flavors.
- Mix-ins for variety – Go classic with chopped walnuts or pecans, or indulge in chocolatey add-ins, like dark chocolate chips, chopped chocolate, or cacao nibs. Try swirling peanut butter, almond butter, or Nutella into the batter before baking for a rich, gooey surprise.
Not at all. In the original version of this recipe, I used all oil and skipped the yogurt completely. If you’re going that route, just make sure your pumpkin puree is well-drained so the batter doesn’t get too wet. Then mix it directly with the mashed bananas, coconut sugar, and vanilla extract.
No. The gluten in all-purpose flour provides structure and lift, which is especially important in this egg-free muffin recipe.
Yes! This recipe is already egg-free, so all you need is a plant-based Greek yogurt and to double-check your mix-ins, like chocolate chips, and you’re good to go!
Storing and freezing
Storing: Once your eggless banana bread muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
Freezing: Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container and freeze for up to 2 months. To enjoy, thaw at room temperature for about an hour, or warm briefly in the microwave to restore that freshly baked softness.
More banana muffin recipes
- Banana Carrot Muffins
- Banana Blackberry Muffins
- Easy Banana Nutella Muffins
- Banana Chocolate Chunk Muffins
- Gluten-Free Buckwheat Banana Muffins
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Eggless Banana Bread Muffins
Ingredients
- 1½ cups mashed ripe bananas *about 4 medium or 3 large bananas
- ¼ cup plain Greek yogurt full-fat recommended
- 1 cup canned pumpkin
- 4 pitted prunes *optional but adds great flavor, additional moisture, and nutrients
- ¼ cup extra virgin coconut oil *melted and cooled- avocado oil, light olive oil, or melted butter works here too
- ½ cup coconut sugar can also use light brown sugar, maple sugar, or granulated sugar
- 1 tsp vanilla
- 1½ cups all-purpose flour *or whole wheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts or semi-sweet chocolate chips
Instructions
- Mash bananas.
- In a separate food processor or heavy-duty blender, blend the yogurt, pumpkin, and prunes (if using) until smooth and creamy.
- Mix bananas, coconut oil, pumpkin mixture, sugar, and vanilla until well blended.
- Sift (or whisk well) all dry ingredients together and slowly add to the wet mixture.
- Mix until just combined. Stir in nuts or chocolate chips.
- Spray muffin pans with cooking spray or line with cupcake liners and fill.
- Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Nutrition
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This looks yummy. Can’t wait to try.
Robin
Thank you so much Robin! I love how moist how these turn out.