Eggless Banana Bread Muffins

This easy egg-free muffin recipe relies on ripe bananas, canned pumpkin puree, and Greek yogurt for structure and moisture without compromising results. Makes 12 muffins.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 193kcal

Author Amee

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 *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.

Notes

*You can swap the prunes with pitted dates or leave them out altogether, but I highly recommend the prunes in this recipe! If you use dates, 3 pitted Medjool dates should be plenty, since they are sweeter than prunes.

Nutrition