Snack Attack. The NEWEST edition of a High Fiber, High Protein Chocolate Muffin 😋.


Lots of people inspired this recipe. And on my IG post about these precious babies I made sure to tag them all, because I am VERY grateful for their inspiration on these. Truly - start to finish, including cooking time these took 35 minutes to make. You can use them for a snack or fit them in as part of a meal (doctor them up and make into a meal) depending on your needs.

Using the ingredients and quantities that I used, these HIGH fiber, HIGH protein muffins pack roughly 20g protein & 25g fiber per serving. HOWEVER, you can play around with ingredients - you can change the suggested serving size, you can make these babies fully your own. Truthfully, for me depending on the day and what else I am eating that day, I will definitely play around with how many is in a portion for me. I feel like I preach this a lot especially lately, but nutrition is really not black & white. It’s really not easy either. And just because something says you should have 3 - they don’t know you! They dont know what else you ate today or what your needs are - maybe you need 2 or maybe you need 4…maybe it changes from day to day, but if this recipe speaks to you (and it should because it was easy and delicious and so nutritious!) make it work for YOU!!!

And if you want to hear me talk a little bit more about why nutrition should be customized…click HERE 😍

Ok now to the recipe!


  • 4 egg whites

  • 2 Tbsp fiber syrup (I used FiberYUM)

  • 1/2 medium yellow squash, blended in blender with 2 tbsp unsweetened coconut milk

  • 2 tbsp, unsweetened Coconut Milk

  • 1 tsp, vanilla extract

  • 1 tsp, baking powder

  • 2 tbsp, psyllium husk powder (honestly this is optional)

  • 3 scoops F-Factor 20/20 protein powder

  • 1 packet, berry TopBit

  • (topping: 1 small square lily’s extra dark chocolate per muffin)


  • Pre-heat oven to 350 degrees.

  • In a mixing bowl, add all ingredients. Start with dry & add wet second.

  • Mix well.

  • NOTE: For the squash, blend in blender with milk until it is a soupy consistency so it blends right in.

  • Grease a muffin tray, divide batter between a minimum of 9 muffins.

  • Bake for 25 minutes.