Monday Myths Debunked - I don't need to eat breakfast!

One of the biggest myths is skipping breakfast will assist in weight loss. People often underestimate the importance of eating a healthy and filling breakfast. That first meal of the day will set the tone for the remainder of your day, so it is important to fuel your body with the energy it will need to survive the hectic day ahead.

Another myth is that life is too busy to worry about breakfast and it isn't that important anyway as long as you eat a good lunch. Understandably, mornings can get overwhelming while trying to get ready for work, hustle the kids off to school and grab what you need for the day. However, neglecting the first meal of the day can be more detrimental to your overall well being than one might initially think...

In fact, research shows that people who skip their morning meal tended to eat about 100 calories more over the course of a day than individuals who did eat breakfast. The negative effects of skipping breakfast may also include an increased risk of heart disease.

A good idea for those whose mornings resemble a Nascar pit crew? Fix breakfast the night before! This will prevent additional rushing in the morning, and if the morning routine is more hectic than usual, just grab this muffin and eat it when you get to work while the kids can enjoy it on their way to school

Blueberry Oatmeal Muffins

2 tsp. Cinnamon

1/3 tsp. Salt

1 Whole Banana (mashed)

1 Whole Egg

1/4 C. Vegetable Oil

1 C. Flour

3/4 C. Brown Sugar (packed)

2 tsp. Baking Powder

3/4 C. Yogurt

3/4 C. Blueberries

1/2 tsp. Vanilla Extract

1/2 tsp. Baking Soda

3/4 C. Oatmeal (quick)

3/4 C. Whole Wheat Flour

In bowl, whisk together sugar, yogurt, banana, oil, and egg; stir in rolled oats. Let stand for 10 minutes.

In a large bowl, whisk together flours, baking powder, cinnamon, baking soda, and salt. Pour yogurt mixture over top; sprinkle with blueberries and stir just until dry ingredients are moistened.

Spoon into paper-lined muffin cups. bake in center of 375 degree oven until tops are firm to the touch, 20 to 25 minutes. Remove from pan; let cool on rack.

Serves 12