Spiced Zucchini Carrot Muffins - F-Factor

Name: Spiced Zucchini Carrot Muffins - F-Factor
Ingredients: 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder; 2/3 cups of Fine Wheat Bran; 2 tsp baking powder; 1/4 cup almond flour; 1/2 tsp nutmeg; 2 1/2 Tbsp cinnamon; 1 small-medium banana, mashed; 1/2 cup of Greek Yogurt; 2 Tbsp coconut oil; 1 cup grated zucchini, liquid squeezed out; 1 cup grated carrot; 5 egg whites; 1 Tbsp basil seeds, for topping; 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.; Pour batter into prepared muffin tins and sprinkle with basil seeds. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.

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Spiced zucchini and carrot muffins with fiber-rich ingredients and a deliciously moist texture. Perfect for a healthy snack or breakfast!

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Ingredients

1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder
2/3 cups of Fine Wheat Bran
2 tsp baking powder
1/4 cup almond flour
1/2 tsp nutmeg
2 1/2 Tbsp cinnamon
1 small-medium banana, mashed
1/2 cup of Greek Yogurt
2 Tbsp coconut oil
1 cup grated zucchini, liquid squeezed out
1 cup grated carrot
5 egg whites
1 Tbsp basil seeds, for topping
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.
Pour batter into prepared muffin tins and sprinkle with basil seeds. Place in oven to bake for 15-20 minutes, or until muffins are golden brown.