INGREDIENTS (serves 6):

MUFFINS

• 1 cup (4 scoops) 20/20 Vanilla Fiber/Protein Powder

• 1/3 cup wheat bran

• 2 Tbsp zen 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

FILLING

• 2/3 cup coarsely chopped pecans

• 2 Tbsp (1/2 scoop) 20/20 Vanilla Fiber/Protein Powder

• 2 tsp coconut oil

• 1 Tbsp stevia (optional)

STREUSEL TOPPING

• 12 pecan halves

• Stevia for sprinkling (optional)

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. Fill prepared muffin tins 1/3 full with the muffin batter. This should only use about half of the batter. Set remaining batter aside.

5. Combine filling ingredients in small bowl with fork. Divide filling mixture among muffins, layering on top of batter in tin.

6. Pour remaining batter in muffin tins, filling each cup ¾ of the way full.

7. 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.