Please enter the email you’re using for this account.
Parve
Easy
10 Servings
Allergens 
40 Minutes
Diets
Presenting… my all-time favorite macro snack, improved. I featured this recipe five years ago, soon after I first started writing for Family Table. Since then, I’ve made it even fluffier and more filling. These muffins freeze beautifully, and they’re a great snack to have at home or on the go. Yields 22 to 24 muffins
4 eggs, separated
4 very ripe bananas, cut into chunks (about 18 ounces/510 grams)
2 teaspoons Gefen Vanilla Extract
2 teaspoons Gefen Baking Soda
1 (16-oz./450-g.) jar Gefen Cashew or almond butter (see note)
1 cup Rorie’s Grain Free Flour Blend or almond flour
chocolate chips, cacao nibs, fresh blueberries, or crushed nuts, for topping (optional)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line 22–24 muffin cups with paper liners and set aside.
To prepare batter with a food processor: In the bowl of a food processor fitted with an S blade, beat egg whites until stiff. Add ripe bananas and process 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 egg yolks, vanilla extract, baking soda, nut butter, and Rorie’s Grain Free Flour Blend and mix well.
To prepare batter with an electric mixer: Mash bananas until creamy and lump-free. In the bowl of an electric mixer, beat egg whites until stiff. Add creamed bananas to egg whites and beat into a creamy, fluffy batter. Add yolks, vanilla, and nut butter and mix well to combine. Stir in Rorie’s Grain Free Flour Blend and baking soda and mix until uniform in texture.
Divide batter among prepared muffin cups. Sprinkle with toppings of choice, if desired. Bake for 22–25 minutes, depending on muffin size.
Styling and Photography by Hudi Greenberger
How Would You
Rate this recipe?
Please log in to rate
what Bracha are these?
these were awesome! I used gefen blanched almond butter and oat flour and they turned out delicious
Not sure if relevant to this recipe, but is Absolute Collagen, recommended in other recipes, certified kosher?
Sooo good and filling too!