Egg White Banana Nut Bran Muffins


  • 2 Scoops Whey Protein of Choice (I used unflavored as I didn’t want to take away from ANY of the banana flavor)
  • 1/2 medium banana (as discussed above, frozen and quickly thawed bananas seem to taste best but any ripe banana will do)
  • 1/2 cup Bob’s Red Mill Wheat Bran (not to be confused with Oat Bran)
  • 3/4 cup MuscleEgg Vanilla Egg Whites (gives the muffin a hint of vanilla and a sweet after taste) – Regular Liquid Egg Whites can be used as well.
  • 1/2 tsp Xanthum Gum (This natural powder acts as a binding agent in recipes that lack flour or yeast – found in most grocery stores now-a-days but to be safe check Whole Foods, Sprouts, or your health food store)
  • 1/2 tsp Baking Powder
  • 1 oz crush Shelled Walnuts


  1. Preheat oven to 350 degrees
  2. Using a small muffin pan, either spray non-stick oil in muffin holes or better yet use muffin cups for easier removal and nicer presentation.
  3. Combine Whey Protein powder, 1/2 Banana, Wheat Bran, MuscleEgg Egg Whites, Xanthum Gum, Baking Powder in a blender or Bullet (if you have one)
  4. Quickly blend up ingredients insuring that the banana is liquified with the rest of the ingredients and not chunky. — this truly released the banana flavor.
  5. Using a mallet, meat tenderizer or your a coffee grinder quickly grind or smash walnuts until small crumbs are formed. – Add to the rest of the ingredients but save the larger pieces for the tops of the muffins.
  6. Pour batter evenly into (6) muffin cups – about halfway full
  7. Add larger pieces of walnuts to the top of the batter
  8. Bake for 12-15 minutes depending on the strength of your oven (begin to check on them at 10 minutes as they rise quickly.
  9. Remove and place on cooling rack
  10. Eat them warm with my favorite Walden Farms Pancake Syrup or your choice of sugar free syrup or jelly. Delish!