This DELICIOUS recipe for eggless banana muffins is super moist made with whole-grain flour, canned pumpkin, coconut oil, and Greek yogurt.

This recipe adaptation is inspired by a recipe that my friend, Donna, had sent to me. She came up with an egg-free recipe for healthier whole grain banana muffins for her family and wanted me to test it out. They were crazy good!! I love that she swapped pumpkin for eggs, giving a nice nutrition boost to the recipe. Great for those with egg allergies, too. This banana muffins recipe is loaded with flavor and great nutrients to fuel the body.

How To Make Banana Muffins Moist

I used half the amount of coconut oil and substituted pureed prunes blended with plain Greek yogurt for the other half. I did this to cut calories and add a gut-friendly ingredient to the recipe. Coconut oil is high in saturated fat and calories, but is a great oil option, in moderation.

The prunes add fiber, moisture, and sweetness without overloading on sugar. I used mostly King Arthur brand flour and Bob’s Red Mill flour in my baking. I always have great results using their high-quality products.

Feel free to use avocado oil or olive oil for a different twist. You can also do half butter and half vanilla Greek yogurt. I also added chocolate chips (a touch my kids appreciate). Make it your own favorite version! It’s fun to get creative in the kitchen.

How To Make Moist Eggless Banana Muffins

Ingredients You’ll Need For This Recipe:

Very ripe bananas
Extra virgin coconut oil
Canned pumpkin
Prunes
Whole wheat pastry flour
Plain Greek yogurt
Brown sugar
Vanilla
Baking powder
Baking soda
Salt
Dark chocolate chips *optional

*This recipe has been updated from the previous version published on Amee’s Savory Dish in Feb. 2011

If you love moist banana muffin recipes, you should also try my kid’s favorite Chocolate Chip Banana Muffins made with whole grains and Greek yogurt and these amazing Nutella Swirl Banana Muffins! I mean, how can you go wrong with Nutella?!