Carrot Cake F-Factor 20/20 Muffins

INGREDIENTS (serves 4):

  • 1 ripe banana, 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
  • PREPARATIONS:

    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 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.

    NUTRITIONAL CONTENT
    Serves 4, 3 muffins per serving (recipe yields 12 large muffins) – This is a Step 1 Approved Recipe. 

    PER SERVING:

    • FOR JOURNALING ON THE F-FACTOR DIET: 27g carbohydrate, 16g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 207 calories, 22g protein, 30g carb, 16g fiber, 14g net carb, 6g sugar, 4g fat, 2g sat fat, 274mg sodium 

     

    PER MUFFIN:

    • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 5g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 69 calories, 7g protein, 10g carb, 5g fiber, 5g net carb, 2g sugar, 1g fat, 1g sat fat, 91mg sodium

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