F-Factor 20/20 Blueberry Streusel Muffins

INGREDIENTS (serves 4):


  • 1 ripe banana, mashed
  • 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
  • 2 tsp baking powder
  • 1 tsp cinnamon 
  • 2 tsp coconut oil
  • 1/2 cup nonfat Greek yogurt
  • 8 egg whites
  • 2/3 cup fine wheat bran
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries



    1. Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). 
    2. Mix all ingredients except blueberries and streusel topping ingredients together in a bowl or blender. Whisk or pulse mixture until a well combined, lump-free batter is formed. 
    3. Pour batter in prepared muffin tin cups, filling almost to top of each cup. Divide blueberries equally between the muffin cups. 
    4. Prepare streusel topping by mixing ingredients together and using a fork to press and fluff mixture until it has the texture of a coarse meal. Divide topping equally between muffin cups. 
    5. Once oven is preheated, place muffin tin in oven to bake for 15-20 minutes, or until muffin tops are golden brown.


    Serves 6, 2 muffins per serving (recipe yields 12 large muffins) – This is a Step 1 Approved Recipe. 


    • FOR JOURNALING ON THE F-FACTOR DIET: 26g carbohydrate, 14g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 210 calories, 18g protein, 26g carb, 14g fiber, 12g net carb, 6g sugar, 6g fat, 6g sat fat, 180mg sodium 



    • FOR JOURNALING ON THE F-FACTOR DIET: 13g carbohydrate, 7g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 105 calories, 9g protein, 13g carb, 7g fiber, 6g net carb, 3g sugar, 3g fat, 3g sat fat, 90mg sodium

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