Eat a healthy breakfast to stay on track, nutritionally, the rest of your day!
I think I’ve hammered this point enough, but the 12th times the charm, right? Breakfast is the most important meal of the day, especially for those trying to lose weight. If you want all of the facts on why a morning meal is imperative to staying on track all day, check out my life tips and resolution days.
To all you chronic breakfast skippers, I know what it’s like to be too busy to eat or not have the stomach for a plate of eggs. A time, not so long ago, I was one of you! I’d fuel up on 3 cups of coffee and forgo a morning munch, only to over-indulge on my lunch, and then the candy jar and snack basket immediately following. After seeing what this pattern got me [some upwards pound creep on the scale] I decided to add a fiber one bar and banana to my a.m. routine and was pleasantly surprised to see that it kept me full and focused until around lunchtime! However, fiber one bars can get old so I decided to get a little creative with some ingredients I had in my pantry. The result? Oatmeal Raisin Muffins, which are packed with dietary fiber, whole grains and protein. Remember how I alluded to these in my hiking post? Well, these muffins kept me full and energized throughout my morning 3-4 mile hikes! Even if you aren’t hiking up a mountain, this muffins and a piece of fruit make a perfect healthy breakfast!
Oatmeal Raisin Muffins
What You’ll Need:
- 1 1/4 cups whole wheat flour [I used all purpose b/c I'm out of WW]
- 1 1/2 cups quick-cooking rolled oats
- 1/2 cup firmly packed brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 1/4 cup skim milk
- 1/4 cup oil
- 1 tsp. vanilla extract
- 1 egg
- 1/2 cup raisins
- [For additional moistness, add 2-3 tbsp of applesauce]
How to Make It:
- Heat oven to 400 degrees. Grease 12 muffin cups [I had to bake them 6 at a time b/c I only have a 6 muffin cup pan!]
- In mixing bowl, combine flour, baking soda, brown sugar, salt, oats and cinnamon. Stir well.
- In large bowl, combine milk, vanilla extract, water, oil, egg and water. Mix well.
- Stir dry ingredients into the wet ingredients, just until moistened. Stir in raisins.
- Spoon batter into prepared muffin cups, filling 2/3 full.
- Bake for 15-20 minutes or until toothpick inserted in center comes out clean and immediately remove from pans. [Photos are of my first batch! Yummy!]
Nutritional Information [per muffin]: 160 calories, 5.8 grams of fat, 5 grams of protein and 3 grams of fiber.