Homestyle 20/20 Corn Muffins

A delicious F-Factor twist on traditional Southern style cornbread.

INGREDIENTS (serves 6):

  • 8 egg whites
  • 1/2 cup unsweetened almond milk
  • 2 tsp coconut oil
  • 1/2 cup nonfat Greek yogurt
  • 1 cup cornmeal 
  • 2/3 cup fine wheat bran
  • 1 cup (4 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 2 tsp baking powder
  • 1 tsp salt

    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.

    Serves 6, 2 muffins per serving


    • FOR JOURNALING ON THE F-FACTOR DIET: 28g carbohydrate, 11g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 186 calories, 16g protein, 28g carb, 11g fiber, 17g net carb, 2g sugar, 3g fat, 2g sat fat, 651mg sodium 


    PER MUFFIN (recipe yields 12 large muffins):

    • FOR JOURNALING ON THE F-FACTOR DIET: 14g carbohydrate, 5g fiber
    • ACTUAL NUTRITIONAL CONTENT PER MUFFIN: 93 calories, 8g protein, 14g carb, 5g fiber, 9g net carb, 1g sugar, 2g fat, 1g sat fat, 326mg sodium

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