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This DELICIOUS recipe for healthier whole grain banana muffins is egg free and super moist.

Eggless Banana Muffins

An egg-free healthier whole grain banana muffins recipe using Greek yogurt, pureed fruit and coconut oil.
Course Breakfast
Cuisine American
Keyword banana bread, muffins, quick bread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Calories 194kcal
Author Amee


  • 7 ripe bananas
  • ½ 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
  • ½ 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
  • ½ cup dark chocolate chips *optional


  • Mash bananas. In a separate food processor or heavy duty blender (like a Vitamix) blend prunes with yogurt until smooth and creamy.  
  • Mix bananas, coconut oil, yogurt puree, sugar, and vanilla until well blended.
  • Sift all dry ingredients together and
  • slowly add to wet mixture.
  • Mix until just combined.  Stir in chocolate chips, if using.
  • Spray muffin pans with
  • cooking spray and fill.
  • Bake at 350 degrees for 20-25 minutes or until
  • toothpick comes out clean.
  • Makes 24 muffins.  


Calories: 194kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 252mg | Potassium: 283mg | Fiber: 3g | Sugar: 17g | Vitamin A: 2989IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg