Almond Joy 20/20 Muffins - F-Factor

Name: Almond Joy 20/20 Muffins - F-Factor
Ingredients: 8 egg whites; 2 bananas, mashed; 2/3 cup unsweetened coconut yogurt (So Delicious); 2 tsp coconut oil; 1 tsp instant coffee; 1 tsp vanilla extract; 1 tsp almond extract; 1 cup (4 scoops) Chocolate 20/20 Fiber/Protein Powder; 1/3 cup unsweetened cocoa powder; 2/3 cup wheat bran (or 5-5.5 GG bran crispbreads pulverized into a flour-like consistency); 2 tsp baking powder; 1/4 cup unsweetened shredded coconut; 1/4 cup sliced almonds; Preheat oven to 425°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins).; In a large bowl, whisk egg whites, mashed banana, yogurt and coconut oil.; In a separate cup, pour 1 tablespoon of boiling water onto the instant coffee and whisk until dissolved. Pour into bowl with wet ingredients along with vanilla and almond extract.; Add in the 20/20 powder, cocoa, GG crumbs/wheat bran, and baking powder, and whisk until just combined (be careful not to over mix or it’ll toughen up the batter).; Pour the batter into prepared 12 muffin tin cups, almost to the top.; Sprinkle just about 1 tsp of coconut flakes and 1 tsp sliced almond s atop each muffin.; Bake for 20-25 minutes until the tops are nice and golden.

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Congratulations to our F-Factor 20/20 Chocolate Muffin Making Contest Winner: Sarina Shalom (@sarinashalom) who created an #FFACTORAPPROVED twist on an Almond J

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ffactor.com.

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Ingredients

8 egg whites
2 bananas, mashed
2/3 cup unsweetened coconut yogurt (So Delicious)
2 tsp coconut oil
1 tsp instant coffee
1 tsp vanilla extract
1 tsp almond extract
1 cup (4 scoops) Chocolate 20/20 Fiber/Protein Powder
1/3 cup unsweetened cocoa powder
2/3 cup wheat bran (or 5-5.5 GG bran crispbreads pulverized into a flour-like consistency)
2 tsp baking powder
1/4 cup unsweetened shredded coconut
1/4 cup sliced almonds
Preheat oven to 425°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins).
In a large bowl, whisk egg whites, mashed banana, yogurt and coconut oil.
In a separate cup, pour 1 tablespoon of boiling water onto the instant coffee and whisk until dissolved. Pour into bowl with wet ingredients along with vanilla and almond extract.
Add in the 20/20 powder, cocoa, GG crumbs/wheat bran, and baking powder, and whisk until just combined (be careful not to over mix or it’ll toughen up the batter).
Pour the batter into prepared 12 muffin tin cups, almost to the top.
Sprinkle just about 1 tsp of coconut flakes and 1 tsp sliced almond s atop each muffin.
Bake for 20-25 minutes until the tops are nice and golden.