It is essential to eat breakfast every morning. A good breakfast jump starts your metabolism, helps with weight control, allows for better concentration, and many other positive benefits. It’s by far, one of the best commitments for a healthy new year. “Better Breakfast, Healthier You!” is a new series I’ll be adding to the blog to help readers and clients start their day off right. This series will feature healthy recipes, with a photo, and tips on making breakfast simple and delicious!
Featured in The Runners World Cookbook
Recipe by Gesine Bullock-Prado
Nutrition per Muffin: 275 calories, 43 g carbs, 2 g fiber, 6 g protein, 10 g total fat, 2 g saturated fat, 261 mg sodium
1 cup sugar or truvia
1/3 cup honey
1/4 cup canola oil
1/2 cup unsweetened applesauce
1/2 cup crushed, drained pineapple (from 8 oz can)
2 large, ripe bananas, mashed
1 tsp vanilla extract
1 1/2 cups wheat flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
About 2 ounces vanilla whey protein powder
1/2 cup finely chopped pecans
Preheat oven 350°. Line or spray 2 – 12 cup muffin pans.
In large microwave bowl, combine sugar and honey. Microwave for about 45 seconds. Stir until combined. When cooled, mix in eggs one at a time and combine.
Add oil and applesauce. Mix in pineapple, bananas and vanilla extract. Mix/whisk until smooth.
In a separate mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, protein powder and pecans. Add to the liquid mixture and still until combined. Pour into muffin pan about 3/4 full. Sprinkle each muffin with the following mixture before baking.
(Mix below ingredients together)
1/2 cup steel cut oats
1/4 cup finely chopped pecans
1 tbsp butter, melted
3 tbsp packed brown sugar
1 tbsp wheat flour
Bake 15-20 minutes
Although one muffin is low calorie, don’t overindulge. Instead of eating several muffins for breakfast, heat up one muffin and pair with low fat milk, black coffee and an orange. This recipe is listed by Runners World as a great pre run snack. It’s also vegetarian.