INGREDIENTS (serves 6):

MUFFINS

• 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. 1/2 cup of Greek Yogurt

2. 2 Tbsp coconut oil

3. 1 cup grated zucchini, liquid squeezed out

4. 1 cup grated carrot

5. 5 egg whites

6. 1 Tbsp zen basil seeds, for topping

PREPARATIONS:

1. Preheat oven to 400°F. Coat a standard sized 12-cup muffin tin with nonstick cooking spray (recipe yields 12 large muffins). Set aside.

2. Mix all dry ingredients together in a bowl. Set aside.

3. 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.

4. 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.