Double Chocolate Peanut Butter F-Factor 20/20 Muffins

INGREDIENTS (serves 6):

  • 2/3 cup fine wheat bran
  • 2 tsp baking powder
  • 3 Tbsp unsweetened cocoa powder 
  • 2 Tbsp stevia
  • 1/4 cup + 2 Tbsp PB2 powdered peanut butter
  • 1/3 cup Lily’s Sweets Chocolate Chips

    1. Preheat oven to 400°F. Coat a 12-cup muffin tin with nonstick cooking spray. 
    2. Mix all ingredients except the chocolate chips together in a bowl. Whisk mixture until a well combined, lump-free batter is formed. 
    3. Pour batter in prepared muffin tin cups, filling each cup almost to the top. Add chocolate chips to muffin cups, divide equally between cups.
    4. Once oven is preheated, place muffin tin in oven to bake for 15-20 minutes, or until muffin tops appear toasted and an inserted toothpick comes out clean.

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


    • FOR JOURNALING ON THE F-FACTOR DIET: 30g carbohydrate, 16g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 205 calories, 19g protein, 30g carb, 16g fiber, 14g net carb, 4g sugar, 8g fat, 4g sat fat, 243mg sodium 



    • FOR JOURNALING ON THE F-FACTOR DIET: 15g carbohydrate, 8g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 102 calories, 10g protein, 15g carb, 8g fiber, 7g net carb, 2g sugar, 4g fat, 2g sat fat, 122mg sodium

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