Gluten-Free Fiber Muffins

The gluten-free version of our 20/20 basic muffins, this recipe uses almond flour with the 20/20 Fiber/Protein powder, instead of wheat bran. These muffins are also fiber-packed, but keep in mind, they will also count as your serving of fruit for the day if you’re on Step 1. 

INGREDIENTS (serves 4):

  • 1 ripe banana, mashed
  • 1/2 cup nonfat Greek yogurt
  • 8 egg whites
  • 2 tsp coconut oil
  • 1 tsp vanilla extract
  • 1 cup (4 scoops) 20/20 Fiber/Protein Powder (either flavor)
  • 2 tsp baking powder
  • 1 tsp cinnamon 
  • 2/3 cup almond flour 

    1. Preheat oven to 400°F. Coat a 12-cup muffin tin with nonstick cooking spray. 
    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 each cup ~3/4 of the way full. Sprinkle cinnamon on top. 
    4. Once oven is preheated, place muffin tin in oven to bake for 20-25 minutes, or until muffin tops are golden brown.

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


    • FOR JOURNALING ON THE F-FACTOR DIET: 25g carbohydrate, 13g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 280 calories, 24g protein, 25g carb, 13g fiber, 12g net carb, 6g sugar, 13g fat, 3g sat fat, 255mg sodium



    • FOR JOURNALING ON THE F-FACTOR DIET: 8g carbohydrate, 4g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 93 calories, 8g protein, 8g carb, 4g fiber, 4g net carb, 2g sugar, 4g fat, 1g sat fat, 85mg sodium

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