Preheat the oven to 350 degrees Fahrenheit. Line 20-24 muffin tins with baking cups and set aside.

In a food processor fitted with an S blade, beat egg whites until stiff, then slowly incorporate yolks.

Add ripe bananas and mix well for at least three minutes until a creamy, fluffy batter forms. (The longer you mix the bananas with the eggs, the fluffier your muffins will be.)

Add vanilla extract, baking soda, nut butter and egg white protein powder (if using) and mix well.

Divide batter between prepared muffin tins.  Sprinkle with toppings of choice.

Bake for 20-23 minutes; do not overbake so that muffins stay moist.

I am very often asked if this recipe can be made with sunflower butter or peanut butter. It works with both, but sunflower butter turns the muffins green (!) and peanut butter gives it a very strong peanut butter flavor – you have to love peanut butter to use it. Using cashew butter as opposed to almond butter adds sweetness and produces a lighter colored muffin.  Check how many ounces your jar contains. If it is only a 16 ounce jar (common in kosher non-Jewish brands), you will need to add two more ounces.