Double Chocolate Peanut Butter F-Factor 20/20 Muffins

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

Preheat oven to 400°F. Coat a 12-cup muffin tin with nonstick cooking spray.
Mix all ingredients except the chocolate chips together in a bowl. Whisk mixture until a well combined, lump-free batter is formed.
Pour batter in prepared muffin tin cups, filling each cup almost to the top. Add chocolate chips to muffin cups, divide equally between cups.
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.

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: 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

PER MUFFIN

FOR JOURNALING ON THE F-FACTOR DIET: 25g carbohydrate, 14g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING: 206 calories, 19g protein, 27g carb, 14g fiber, 13g net carb, 5.5g sugar, 5.5g fat, 3g sat fat, 352mg sodium