Archive | breakfast recipes RSS feed for this section

Banana Nut BRAN Muffins

17 Feb

These are yummy breakfast muffins, reputed to lower your cholesterol (originally published in The 8-Week Cholesterol Cure.)

dscn4881

Ingredients:

2 1/4 cups oat bran

1 Tbsp baking powder

1/4 cup brown sugar

1/4 cup chopped walnuts

1 1/4 cups skim milk (I used a combo of almond milk and whole milk)

2 very ripe bananas

2 egg whites (1/4 cup egg beaters

2 Tbsp vegetable oil

Directions: Preheat the oven to 425 degrees. Mix dry ingredients in a large bowl. Mix milk, bananas, egg whites, and oil in a bowl or blender. Add to the dry ingredients and mix. Spray muffin pans with Pam, and fill them with batter. Bake 17 minutes.

Makes 12 muffins, about 120 calories each.

Advertisements

Kodiak Banana Nut Muffins

17 Feb

dscn4891

Kodiak Power Cakes pancake mix has a muffin recipe on the back. (Of course, I adjusted it a bit to lower the calorie total so I could add in my favorite walnuts.) These are very yummy muffins. The mix is whole grain wheat and oats, but they are more tender than most of my whole grain bakes.

dscn4905

Ingredients:

2 cups Power Cakes mix

1/4 cup Eggbeaters (or two egg whites)

1/4 cup brown sugar

1/4 cup splenda granulated (you could leave this out and they would still be sweet enough!)

2 Tbsp melted butter

2 ripe bananas mashed (10 ounces frozen banana cubes)

1 tsp cinnamon

2 ounces chopped walnuts

Directions: Combine all ingredients in mixing bowl and blend until smooth. Fill muffin tins sprayed with Pam. (I had to fill each muffin cup to the top) Bake at 350 degrees for 18 or 19 minutes until toothpick comes out slightly moist.

Makes 12 muffins, each about 150 calories with 6.6 grams protein.

Blueberry Yogurt Coffee Cake

27 Apr

DSCN3964

Cake Ingredients:

1 cup gluten free flour (I’m pretty sure you could sub any flour)

1/2 cup oats

1/2 cup Splenda granulated

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups yogurt

2 eggs

1 tsp vanilla

1/2-1 cup frozen blueberries

 

Cinnamon topping ingredients:

1/4 cup brown sugar

2 tsp cinnamon

1/4 cup flour

2 Tbsp cold butter

Directions: Preheat oven to 375 degrees. Spray Pam in a 9X12 baking pan. Mix all dry ingredients together (first six ingredients.) Add the wet ingredients (next three ingredients) and whisk together. Stir in the frozen blueberries. Put cake batter in 9X12 pan.

Make cinnamon topping: mix brown sugar, cinnamon, and flour together. Cut cold butter into pieces, and mix into topping. It should still be a little crumbly. Put on top of cake batter. Bake at 375 for about 15-25 minutes until toothpick comes out clean. (The baking time will depend on how many frozen blueberries you include.)

Makes 8 large servings, approx. 200 calories each.

 

 

Single Serving Baked Oatmeal

8 Apr

Ingredients:

1/2 cup old fashioned oats (or you can use a multi-grain blend)

1 banana cube (this is about 1/4 mashed banana)

1/3 cup unsweetened almond milk

1/6 cup egg beaters

pinch salt, cinnamon and vanilla (or other flavors, if you desire)

1 Tbsp splenda (or sweetener of choice)

Add in whatever you desire. (I used a handful of frozen blueberries and about 4 walnut halves, chopped.)

Mix all ingredients together in an oven safe bowl, and bake at 375 for about 30 minutes. Base recipe (without add ins) is about 200 calories.

Debby’s Cinnamon Rolls

4 May

IMG_0881

Ingredients:

Dough:

  • 1 cup brown rice flour
  • 1 1/2 cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup granulated splenda (NOT splenda for baking, which is a sugar blend.)
  • 1 1/4 cups unsweetened almond milk

Filling:

  • 2 Tbsp butter, melted
  • 1/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 ounce chopped pecans

Directions: Preheat oven to 375. Spray a muffin pan with oil (Pam, or whatever you use)

Mix the first 6 dry ingredients together, then mix in the almond milk. Let this mixture sit while you assemble the filling.

Melt the butter. Mix the brown sugar, cinnamon, and pecans together.

Now, on a floured board, roll out the dough into maybe a 10X12 inch square. Brush the melted butter on top, and then sprinkle with the brown sugar mixture. Carefully roll up. Cut into 8 portions, and put each in a muffin tin. Bake at 375 for 15 minutes. Only eat one, and wrap the rest individually in foil and place in freezer. Reheat in your toaster oven for a fresh-from-the-oven treat!

Approximately 200 calories each.

Debby’s Very Low Calorie But Delicious French Toast

12 Oct

Ingredients:

DSCN2026

  • 1 egg
  • 1/4 cup Eggbeaters
  • 1/4 cup Unsweetened Vanilla Almond Breeze
  • pinch salt
  • dash vanilla
  • 1 Thomas’s Light Multi-grain English muffin, cut in half
  • cinnamon splenda (Mix cinnamon with granulated Splenda–NOT the splenda with sugar in it)
  • Smucker’s Sugar Free Breakfast Syrup
  • I Can’t Believe Its Not Butter SPRAY

Directions: Whisk together  first five ingredients in a bowl. Soak both halves of the english muffin in the liquid. Pre-heat skillet sprayed with Pam. Place muffin halves in pan over medium heat. Cook until golden on one side, and then flip and cook on other side. Put on a plate and spray with butter, sprinkle a little cinnamon splenda on top, and pour the syrup over all. Enjoy! (There will be about half of the liquid left. You can save it and make another French toast the following morning.)

Makes one serving, approx. 150 calories.

DSCN1985

 

Pear Walnut Oatmeal Custard

24 Apr

DSCN1238

Ingredients:

1/2 cup old fashioned oatmeal

1 cup unsweetened vanilla almond milk

1/2 cup egg beaters (egg white substitute)

1/2 pear, chopped into bite sized pieces

6 walnut halves, chopped

1/8 tsp ginger

1/8 tsp vanilla

cinnamon to taste

Splenda or other sweetener to taste

Directions:

Put oats and milk in a pan, heat over medium heat to boiling. While stirring and waiting for oats to boil, cut 1/2 of a pear into bite sized pieces, and add to the pot. Add the chopped walnuts too. When it reaches a boil, continue to cook and stir for 5 minutes (just like you make all oatmeal…)

After 5 minutes, remove from heat, and slowly add egg whites to oats while stirring rapidly. When all of the egg whites have been incorporated into the oats, put back on the heat, and cook for at least 1 minute, until thick and creamy. Remove from heat and add ginger, vanilla, cinnamon, and splenda.

Split into 2 servings, one for now, and one for tomorrow morning!

Makes 2 servings.

Per serving: approximately 200 calories, 10 grams protein!