20/20 Pecan Pie Muffins - F-Factor

Ingredients

• 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
• 1/3 cup milled flax seed
• 1/3 cup wheat bran
• 2 Tbsp chia seeds or basil seeds
• 2 tsp baking powder
• 1 tsp stevia (optional)
• ½ cup Greek yogurt
• 6 egg whites
• 1 ripe banana, mashed
• 2 tsp coconut oil
• 2/3 cup coarsely chopped pecans
• 2 Tbsp (1/2 scoop) 20/20 Vanilla Fiber/Protein Powder
• 1 Tbsp stevia (optional)
• 12 pecan halves
• Stevia for sprinkling (optional)
• Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.
• Mix all dry ingredients together in a bowl. Set aside.
• In a separate bowl, mix all wet muffin ingredients together, including the banana. Pour dry ingredients in and whisk until a well combined, lump-free batter is formed.
• Fill prepared muffin tins 1/3 full with the muffin batter. This should only use about half of the batter. Set remaining batter aside.
• Combine filling ingredients in small bowl with fork. Divide filling mixture among muffins, layering on top of batter in tin.
• Pour remaining batter in muffin tins, filling each cup ¾ of the way full.
• Place pecan half on each muffin, and sprinkle stevia if using. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.