Banana, Pecan, and Vanilla Protein Muffins

Anna Sward of says she almost always thought of brown rice protein powder as an ingredient only in savory cooking. When she tried using vanilla brown rice protein powder in baking she loved the malty/nutty flavor it imparted. “It bakes beautifully- keeps moistness in and makes things nice and cakey without ever drying out.”

1 banana, mashed
4 egg whites, slightly beaten
1/2 cup of oat flour (this can be subbed with rolled oats, quinoa flakes, or ground almonds)
2/3 cup of coconut milk (or any other milk, preferably of the nut kind)
2/3 cup of vanilla brown rice protein pow
1/2 tsp of baking powder
1/2 cup of pecans

Combine all ingredients and divide into 12 silicone muffin cases.

Bake in pre-heated 350 degree oven for 35 minutes.

When ready, take them out of the oven. You’ll notice that they’re really soft and super moist. Can be topped with Greek yogurt, banana, cinnamon or any other of your favorite toppings; e.g. jam, nut butter, fruit, protein frosting? Endless possibilities! By Anna Sward from

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