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20/20 Zucchini Carrot Cinnamon Muffins

The second runner up for our 2020 Muffin Mania Contest is Michelle Madison of @mishnutrish for this muffin recipe. Congrats, Michelle!

INGREDIENTS (serves 6):

MUFFINS

  • 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
  • 2/3 cups of Fine Wheat Bran
  • 2 tsp baking powder
  • 1/4 cup almond flour
  • 1/2 tsp nutmeg
  • 2 1/2 Tbsp cinnamon
  • 1 small-medium banana, mashed
  • 1/2 cup of Greek Yogurt
  • 2 Tbsp coconut oil
  • 1 cup grated zucchini, liquid squeezed out
  • 1 cup grated carrot
  • 5 egg whites
  • 1 Tbsp basil seeds, for topping
  • PREPARATIONS:

    1. Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside. 
    2. Mix all dry ingredients together in a bowl. Set aside.
    3. In a separate bowl, mix all wet muffin ingredients together, including the banana. Pour dry ingredients in and whisk until a well combined, lump-free batter is formed. 
    4. Pour batter into prepared muffin tins and sprinkle with basil seeds. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.

    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: 21g carbohydrate, 14g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 205 calories, 15g protein, 25g carb, 14g fiber, 11g net carb, 5g sugar, 8g fat, 4g sat fat, 253mg sodium 

     

    PER MUFFIN:

    • FOR JOURNALING ON THE F-FACTOR DIET: 11g carbohydrate, 7g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 103 calories, 8g protein, 13g carb, 7g fiber, 6g net carb, 3g sugar, 4g fat, 2g sat fat, 126mg sodium

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