There’s nothing better than my dad’s omelets for breakfast, in my opinion! Unfortunately, though, I’m not quite an omelet master yet and my dad’s across the Atlantic Ocean. Add that to the fact that I’m not a morning person and need my breakfasts to be as easy as possible during the week, and omelets become a weekend-only luxury.
On a regular basis, my breakfasts alternate between these things: oatmeal, plain 0% yogurt, whole wheat bread, or cereal a topping like , cinnamon and vanilla, honey, or . Not very creative, I know. This week I wanted to change it up a bit and try a recipe I found recently for whole wheat banana muffins. After my first experience last week, I was excited to try another whole wheat recipe.
These muffins don’t have any sugar and mine came out to 135 calories per serving. Add some fruit, yogurt, or peanut butter, and that’s a perfect breakfast in my book. With coffee, of course!
The original recipe for whole wheat banana bread comes from the fantastic blog . I cut down on the serving size, making muffins instead of banana bread, and used a 50-50 mix of whole wheat flour and white flour as I’m still a little afraid of the density and dryness that baking with 100% whole wheat flour can bring about. Maybe next time, though.
The whole wheat flour makes these muffins filling enough for breakfast, and the banana and honey offer plenty of sweetness without inducing a sugar crash. Next time I might try adding some nuts for a bit of protein, or maybe even chocolate chips or raisins to make these more of a treat.
What are your favorite healthy breakfast recipes? Any more whole wheat recipes that I should try?
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