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.
Servings 12 muffins
Calories 193kcal
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
Calories: 193kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 240mg | Potassium: 214mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3222IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg