**NEW** Carrot Cake F-Factor 20/20 Muffins

INGREDIENTS (serves 4):

  • 2 ripe bananas, mashed
  • 1/2 cup nonfat Greek yogurt
  • 2 tsp coconut oil
  • 8 egg whites
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • 1 cup (4 scoops) 20/20 Fiber/Protein Powder (either flavor)
  • 2 tsp baking powder
  • 2/3 cup fine wheat bran
  • 1 tsp cinnamon
  • pinch nutmeg
  • pinch ground cloves

    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 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. 
    4. Once oven is preheated, place muffin tin in oven to bake for 15-20 minutes, or until muffin tops are golden brown.

    Serves 4, 3 muffins per serving


    • FOR JOURNALING ON THE F-FACTOR DIET: 30g carbohydrate, 16g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 232 calories, 23g protein, 35g carb, 16g fiber, 19g net carb, 10g sugar, 4g fat, 3g sat fat, 385mg sodium 


    PER MUFFIN (recipe yields 12 large muffins):

    • FOR JOURNALING ON THE F-FACTOR DIET: 10g carbohydrate, 5g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 77 calories, 8g protein, 12 carb, 5g fiber, 7g net carb, 3g sugar, 1g fat, 1g sat fat, 128mg sodium

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