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December 1, 2010 | 2 minute read

Breakfast on Bananas and Whole Grains

For a healthy breakfast treat, try baking up some Banana Oatmeal Muffins, featured as today’s Health-e-Recipe. This recipe is a great way to use up any ripe bananas you can’t finish before they are overripe. Each muffin is a nutrient-filled treat you can grab as you head out the door. Along with potassium from the bananas, you’ll get some walnuts, which contain omega-3 fats that may help fight cancer.

The oatmeal can help lower levels of harmful cholesterol and, being a whole grain, contains plenty of fiber — especially when it’s paired with whole-wheat flour, as in this recipe. Fiber from whole grains is digested more slowly than refined grains like white flour, giving you longer-lasting energy than products like doughnuts or pastries, which happen to be a lot higher in calories, sugar and fat than these muffins are.

Studies show that eating a healthy breakfast every day can help you maintain a healthy weight by keeping your appetite in check until lunchtime and by revving up your body’s rate of calorie-burning (metabolism) first thing in the morning after it has slowed down during sleep.

For more delicious breakfast recipes, view or download our free brochure, The New American Plate for Breakfast. Click here to subscribe to weekly Health-e-Recipes.

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