Healthier Whole Grain Banana Muffins

This DELICIOUS recipe for healthier whole grain banana muffins is egg free and super moist.  This recipe adaptation is inspired by a recipe that my friend, Donna, had sent to me.  She’s a fabulous cook and also really into health and wellness.  She came up 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.

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.  It can be a good 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. 🙂

Whole Grain Banana Muffins Recipe

*This recipe has been updated from the previous version published in Feb. 2011

5 from 1 vote

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Healthier Whole Grain Banana Muffins

An egg-free healthier whole grain banana muffins recipe using Greek yogurt, pureed fruit and coconut oil.

Course: Breakfast

Servings: 24 muffins

Ingredients

• 7 ripe bananas
• 1/2 cup extra virgin organic coconut oil
• 1 cups brown sugar can also use coconut sugar or monk fruit sweetener *see link below
• 3 cups Whole Wheat pastry flour
• 1/2 cup plain Greek yogurt
• 8 prunes
• 2 tsp vanilla
• 1 15 oz. can pumpkin sneaky sub for eggs
• 2 tsp baking powder Bob's Red Mill metal free
• 2 tsp baking soda Bob's Red Mill metal free
• 1 tsp sea salt
• 1/2 cup dark chocolate chips *optional

Instructions

1. Mash bananas. In a separate food processor or heavy duty blender (like a Vitamix) blend prunes with yogurt until smooth and creamy.  

2. Mix bananas, coconut oil, yogurt puree, sugar, and vanilla until well blended.

3. Sift all dry ingredients together and
4. slowly add to wet mixture.

5. Mix until just combined.  Stir in chocolate chips, if using.

6. Spray muffin pans with
7. cooking spray and fill.
8. Bake at 350 degrees for 20-25 minutes or until
9. toothpick comes out clean.

10. Makes 24 muffins.  

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