Banana Yogurt Muffins

Ilderton pullet farmers Bill and Cindy Gysbers and their family love these muffins as they are full of nutritious ingredients.

Step: 1

Combine bran cereal, bananas and yogurt in a medium bowl. Let stand for a couple minutes to allow cereal to soften. Meanwhile, combine flour, baking powder, baking soda, salt, and nuts and/or raisins in a large bowl; set aside.

Step: 2

Stir eggs, sugar and oil into bran mixture, then add to dry ingredients; stir just until combined.

Step: 3

Spoon batter evenly into 12 greased or paper-lined muffin cups.

Step: 4

Bake in a preheated 400 degrees F (200 degrees C) until tops spring back when pressed, about 17 to 20 minutes. Let muffins cool in pan for a few minutes, then remove to a wire rack to finish cooling. Store in an airtight container.

Per Serving: 214 calories; protein 5g; carbohydrates 30.9g; fat 9.1g; cholesterol 28.2mg; sodium 279.9mg.

Eating healthy breakfast to start the day has become a good habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and helps keep you feel full all day , and less likely grab a snack out of the street food before lunchtime.

Making fruit a at 7.00 clock habit is easy . Simply put the fruit in your refrigerator next to the sweet drink or on the bench next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.