20 min.
30 min.
6 large muffins (or 12 small)
Banana muffins

Delicious high-protein banana muffins, clouds with maple and crispy banana chips... Very easy to prepare, this recipe suits everyone wishing to experiment a new way to add proteins during the day!


Banana muffins 

  • 1 well-ripened organic banana 
  • 1/4 cup (30g) organic quinoa flakes
  • 1/4 cup (38g) organic almond powder (or Grenoble nuts)
  • 1/3 cup (35g) organic pecan pieces (or Grenoble nuts)
  • 4 organic egg whites
  • 1 tsp lemon juice
  • 2/3 cup (98g) Nature Zen Tahitian Vanilla rice protein 
  • 2/3 cup (167ml) of water 
  • 1/2 tsp bicarbonate of soda

Optional: you can add maple extract for more flavour. You can as well add a pinch of ground clove, two pinches of nutmeg, and a pinch of cinnamon. For a version without nuts, use 1/4 cup of sunflower seeds powder. Previously mix in a coffee grinder the whole dehulled seeds, as thinly as possible.

Icing "Maple cloud with crispy banana chips" (optional)

  • 1 organic egg white 
  • 1/4 cup (60ml) organic maple syrup 
  • 1 pinch of salt
  • 2 tbsp lyophilized (or dried) bananas cut in small bits 
Muffins protéinés aux bananes Nature Zen
Preparation steps 


  1. Preheat the oven to 350F
  2. Whisk the egg whites using a food processor or a mixer. Add lemon juice and keep on mixing egg whites at high speed until they are stiff. Set aside.
  3. Put all the other ingredients into the blender and mix at minimum speed until you get an homogeneous preparation. 
  4. Add 1/3 cup of organic pecan pieces (or Grenoble walnuts).
  5. Add the stiffly beaten egg whites, gently folding them.
  6. Put the preparation into your silicon muffin pans (6 for big muffins, 12 for small) and cook for around 30 minutes in the preheated oven, or let it brown until golden (about 5 minutes more for big muffins).
  7. Let cool for a moment before unmoulding, and icing (if you wish).
  8. The muffin texture is really at its best between 6 and 12 hours after being cooked. They even can be cooked the day before !

Icing (optional)

  1. In a little saucepan, bring maple syrup to a boil for about 3 minutes, or until it starts thickening.
  2. Meanwhile, with a food processor or a mixer, whisk the egg whites in firm with a pinch of salt, at medium-high speed.
  3. At higher speed with your food processor or mixer, add gradually a thin drizzle of hot syrup, then mix until the preparation is cold (around 1 minute).
  4. Using your hand and a spatula, incorporate lyophilized (or dried) banana chips to the meringue, gently folding the meringue to preserve its delicate and airy texture.
  5. With a knife or a spoon, ice each cooled muffin with the amount of icing you wish.
  6. Decorate according to your inspiration !

For the best taste experience, we recommend to serve these muffins as soon as they are iced. The banana chips are a bit less crispy after 30 minutes in the meringue. The icing though is still very tasty after a day and can even be kept until 2 days.

For a better digestion, it is recommended to eat these muffins in the morning, with fresh fruits or a glass of almond milk, preferably unsweetened. At lunch, after a good mixed green salad and vegetables, you can take them as a delicious dessert, to complement your supply of proteins.

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