**NEW** Blueberry F-Factor 20/20 Muffins

What happens when you take our 20/20 Basic Muffin recipe, and add juicy, fresh blueberries? These happen! Enjoy THREE for breakfast or snack, or one for dessert. Either way, they’re a fraction of the calories and carbs of your average store-bought muffins. Please note that a serving of these muffins will count as your serving of fruit for the day if you’re on Step 1 of The F-Factor Diet. 

INGREDIENTS (serves 4):

  • 2 ripe bananas, mashed
  • 1 cup (4 scoops) 20/20 Fiber/Protein Powder (either flavor)
  • 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
  • PREPARATIONS:

    1. Preheat oven to 425°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). 
    2. Mix all ingredients except blueberries together in a bowl. Whisk 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. Add blueberries to top of each muffin, dividing equally. 
    4. Once oven is preheated, place muffin tin in oven to bake for 15-20 minutes, or until muffin tops are golden brown.

    NUTRITIONAL CONTENT PER SERVING
    Serves 4, 3 muffins per serving

    PER SERVING:

    • FOR JOURNALING ON THE F-FACTOR DIET: 35g carbohydrate, 17g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 240 calories, 23g protein, 38g carb, 17g fiber, 21g net carb, 13g sugar, 3g fat, 2g sat fat, 365mg sodium 

    PER MUFFIN (recipe yields 12 large muffins):

    • FOR JOURNALING ON THE F-FACTOR DIET: 12g carbohydrate, 6g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 80 calories, 8g protein, 13g carb, 6g fiber, 7g net carb, 4g sugar, 1g fat, 1g sat fat, 121mg sodium

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