Jamie Eason Natural Whey Protein Isolate: Review & Gluten-Free Banana Muffins Recipe

I was recently sent a generous package of Jamie Eason Whey Protein Isolate to review by the lovely Lauren Frahn. I received both the vanilla and chocolate flavors to try (check it out here). I am always excited to try new products and share them with you all, so I jumped right into the kitchen to experiment with my new goodies.


Lean Body for Her Natural Whey Isolate contains minimal ingredients, and are all natural and pure. Not only is whey protein great post workout, it’s also great to use throughout the day to stabilize blood sugar and suppress food cravings. Whey protein helps you to stay fuller longer, so it satisfies your appetite.

One serving (30 g) provides 25 grams of protein, and only 3 grams of fat. There is no gluten, lactose, artificial flavors, artificial colors, preservatives or artificial sweeteners in Lean Body for Her Whey Protein Isolate.

Overall, the flavors are both delicious (and not too sweet), and the consistency is very smooth and creamy. They also bake very well in cookies, pancakes/waffles, brownies, etc.

For my first baking experiment with the protein powder, I made gluten free banana muffins.


You can use any protein powder that you have, but I highly recommend giving this protein a try. I have seen it at my local GNC and Vitamin Shoppe. Or you can simply order it off their website – http://www.labrada.com/store/wheyisolateforher.html.

Gluten Free Protein Banana Muffins
[using Jamie Eason Natural Whey Concentrate]



  • 2 scoops (60 g) vanilla protein powder
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp xantham gum
  • 1/2 tsp cinnamon
  • 1 tbsp chia seeds + 3 tbsp water
  • 1 tsp vanilla extract
  • 3 tbsp agave nectar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 1/2 cup unsweetened almond milk
  • 2 medium bananas, mashed


  1. Preheat oven to 350 F. Line a muffin tin with 16 cupcake liners, set aside.
  2. In a mixing bowl, mix together all your dry ingredients.
  3. In a small bowl, mix together your chia seeds and water. Set aside to let it reach a “egg-like” consistency.
  4. In another mixing bowl, combine all your wet ingredients. Then add in your chia “egg.” Add your mixture in with your dry ingredients, and blend well. Add in a splash more of water or milk if your mixture is too thick.
  5. Spoon your batter into each individual cupcake liner evenly. Sprinkle with additional cinnamon or nutmeg if desired.
  6. Bake in your preheated oven for at least 20-25 minutes.


Macros (per muffin):

  • Calories: 79 kcal
  • Carbs: 11.7 g
  • Protein: 5 g
  • Fiber: 3 g
  • Fat: 1.4 g
  • Sugar: 6 g



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