20/20 Vanilla Pear Muffins

A big round of applause to Cadia Wiley of @filluponlove for being the winner of our 2020 Muffin Mania Contest with this awesome recipe!

MUFFINS

1 Tbsp coconut oil

1 ripe banana, mashed

1 ripe pear, chopped

STREUSEL TOPPING

Preheat oven to 375°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.
Mix all dry ingredients together in a bowl. Set aside.
In a separate bowl, mix egg whites, applesauce, Greek yogurt, vanilla, coconut oil, and banana until well combined. Pour dry ingredients in and stir until a well combined, lump-free batter is formed.
Stir chopped pear into the mixture so pear is evenly distributed throughout. Stir so some of the pear is lightly mashed, but not completely.
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 batter evenly into muffin pan and distribute streusel topping equally on top of each muffin cup.
Once oven is preheated, place muffin tin in oven to bake on middle rack, checking periodically, for 20-25 minutes, or until muffin tops are golden brown.
Remove from oven and allow to cool before serving.

NUTRITIONAL CONTENT PER SERVING

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

PER SERVING:

FOR JOURNALING ON THE F-FACTOR DIET: 26g carbohydrate, 16g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 304 calories, 20g protein, 30g carb, 16g fiber, 14g net carb, 8g sugar, 14g fat, 6g sat fat, 260mg sodium

PER MUFFIN:

FOR JOURNALING ON THE F-FACTOR DIET: 13g carbohydrate, 8g fiber
ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 152 calories, 10g protein, 15g carb, 8g fiber, 7g net carb, 4g sugar, 7g fat, 3g sat fat, 130mg sodium