Parkview LiVe

​Breakfast recipes

Banana Bran Muffins

2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk
1 cup unprocessed wheat bran
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)


  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

  2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

  3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips (if using). Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts (if using).

  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Scrambled Eggs in the Microwave

1 egg
1 Tablespoon water
1 whole wheat English muffin or 1 slice of whole wheat bread, toasted


  1. Spray inside the coffee cup with cooking spray. Add the cracked egg and water to the coffee cup and scramble with a fork.

  2. Place in the microwave for 1 minute.

  3. Remove and scramble the eggs with a fork again.

  4. Place back in the microwave for another 30 seconds.

  5. You can make a sandwich with these eggs by topping the eggs on the English muffin.

  6. Serve with fruit if desired.

Yogurt Berry Parfait

2 cups yogurt (low-fat or fat-free, plain or vanilla*)
1 cup banana (sliced)
1⁄2 cup blueberries (fresh)
1⁄2 cup strawberries (fresh, sliced)
other optional fruit (raspberries, peaches, pineapple and/or mangos)
1 cup granola


  1. Line up 4 parfait or other tall glasses.

  2. Spoon about 1/4 cup of yogurt into each glass.

  3. Top with about 1/4 cup of fruit.

  4. Next, sprinkle with 2 tablespoon of granola.

  5. Repeat the process.

Apple Slice Pancakes

1 Granny Smith apple
1 1⁄4 cup pancake mix (any type)
1⁄2 teaspoon cinnamon
1 egg
2 teaspoons canola oil
1 cup low-fat milk


  1. Lightly coat a griddle or skillet with cooking spray and heat over medium heat. Peel, core and thinly slice apple into rings.

  2. In a large mixing bowl, combine ingredients for pancake batter. Stir until ingredients are evenly moist. (Small lumps are ok! Over-mixing makes pancakes tough.)

  3. For each pancake, place apple ring on griddle and pour about 1/4 cup batter over apple ring, starting in the center and covering the apple.

  4. Cook until bubbles appear. Turn and cook other side until lightly brown.

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