I love this breakfast! The banana gives it just the right amount of sweetness and the vanilla soy milk adds to the wonderful aroma. I actually just add all the ingredients to the heated soy milk in the morning and take it to work with me. It cooks on its own in my bag and then I just heat it up at work. Delicious and good for you!!

Submitted by IAMSHE-RA

Submitted by QUEENBEE778

These delicious chocolate chip muffins are made with Ezekiel flour.

Submitted by AMARILYNH

Crisps are a quick and easy dessert. I like to use whatever fruit is in season: blueberries, strawberries, peaches, cherries, plums, pears, and apples.

I use two cups of fruit in this recipe so that each person gets a full serving of fruit, but when you buy berries they come in pints. One pint of berries yields about 1 1/2 cups. That means you're either a half-cup short or you need to buy two and have a cup leftover. Save the extra berries for your morning cereal, freeze them for smoothies--or just add them to the crisp. The more fruit, the merrier.

You can use frozen (no need to thaw before baking) or fresh fruit in this recipe.

Serve any leftovers atop plain yogurt for breakfast.

Submitted by SP_STEPF

This is the recipe from Veganomicon, unchanged. Isa calls it 4-6 servings, so I split the difference and listed it as 5.

Submitted by STORMYSUNDAY

These healthy breakfast bars provide a respectable level of protein and fiber without a ton of calories. Best of all, they can be eaten on the run. Reconfigure the "additions" to suit your fancy.... or replace the Splenda with another sweetener if you're trying to stay "au natural." This is a base recipe that can be tweaked to your taste!

Submitted by TUESDAYS

Start your day with this hearty vitamin-rich granola.

This slightly sweet cereal is good with nonfat milk or light soy milk as well as nonfat vanilla yogurt. Buy the ingredients in the bulk section of your local grocery and you'll save money.

Submitted by SCARLETTMINI

Easy and delicious slow-cooker breakfast - makes your house smell GREAT in the morning!

Submitted by CHEEKEN

This is a whole grain, low calorie version of the Fannie Farmer cookbook muffin. Oatmeal, whole grain four, and Splenda is used instead of pastry flour and sugar. You could further cut it using egg substitute and oil instead of butter. I raised my kids on this muffin recipe - and have since made it a bit more healthy.

Submitted by LLCURTS

Very moist with great banana flavor, but still lower in calories with only one gram of fat. My whole family loves these.

Submitted by MBMORRISON66

This recipe is for 3 loaves of bread, 2 for the week and one to freeze. It is meant to be made with a stand mixer, but you don't need one. This has more good fat and fiber than most recipes.

This recipe is best for sandwiches, toast, french toast, dinner rolls, and sub rolls (adjust sizes).

This bread is dense, filling and good for you! You can add some wheat gluten to make it rise a little more and make it a little less dense.

Submitted by WOMAN15R

Fruit, veggies and whole grains! Altered from another recipe to use all whole grain flour and whole eggs.

Submitted by TAMRACLOVEC

This easy to make, easy to store and easy to reheat cereal cooks overnight in a crock pot while you sleep. It keeps well, so you can make it ahead of time so that you can reheat in a microwave any time

Submitted by CEIDEM

Easy to make whole wheat bread that is soft, rises well and doesn't taste like a brick!
Makes two one pound loaves, each sliced into 11 slices. One slice is one serving.

Submitted by HOTVEGANMOMMA

From "Eating Well" cookbook -- may need additional spices, to your taste preference. We will try adding garlic at step one next time...

Submitted by LA_BAVARDE

From the KitchenAid Mixer Recipe Book. The best Whole wheat bread I've made yet. Calculated using 6 cups King Arthur whole wheat flour and vegetable oil

Submitted by POSTALJO

delicious, moist, easy - 160 cal / muffin

Submitted by 4GIVN1

For a snack or dessert, they're good!

Submitted by FIREFLY75

A yummy way to start the day with very little fat and lots of flavor!

Submitted by JOJOMKE

Carrots, apples, pineapple, coconut, walnuts....a muffin chock full of goodness! And less than 100 calories each! Yummy for breakfast, snack or dessert.

Submitted by MOXIE6

Forget takeout and TV dinners. This meal is ready in just 10 minutes.

Submitted by SPARK_RECIPES

I started making my own granola, and I wanted a recipe with no added fat.

Submitted by SP_STEPF

This homemade alternative to store-bought granola bars, is a good source of protein, fiber and healthy fats. Tasty and so simple to make! A quarter cup of raisins (not included here) also make a yummy addition!

Submitted by COACH_NICOLE

A slight twist on Chicklet14580's Lowfat Banana Muffins - I had to make a few tweaks and add some chocolate & pecans to get my self-proclaimed muffin-hater husband to even taste these. Now he loves them with coffee for breakfast!

Quick tip: Occasionally I throw ripe bananas in the freezer to use for cooking/smoothies, etc. If you thaw two med. size frozen bananas in the microwave for about 30-45 seconds, you'll have the perfect consistency for the muffins, with very little need for mashing. Also, because I only had 3/4 C of bananas on hand, I substituted the remainder of the cup (the original recipe called for) with applesauce and the muffins came out perfectly moist. You could make the recipe with 1 C. Bananas & 1/2 C. Applesauce, or (if you're low on one or the other) substitute a little of each with the other to reach 1 1/2 Cups total (banana & apple sauce).

Also, to make the recipe even more healthy, feel free to substitute whole-wheat flour for the white flour and/or substitute the 1 large egg with 2 large egg whites to reduce the fat from the yolk. You can also reduce the pecans & chocolate to 1/8 cup each.

Submitted by SLPFREY

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Submitted by SPCOOKBOOK

These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.

Submitted by CHEF_MEG

Very moist and delicous muffins. Can substitute Raspberries or Bananas instead of blueberries.

I made 8 LARGE muffins.

Submitted by LYNSLOTH

Submitted by CLUKASSEN

Scrumptious low-carb, high-fiber Blueberry Cinnamon Flax Seed Muffins. Great for Breakfast or a Mid-Day snack!

Submitted by DSPCUTEONE

An experiment with leftovers yields a delightful, filling vegetarian meal.

Submitted by SP_STEPF

This protein-rich vegetarian recipe is simple to make and tasty to eat!

Submitted by CHEF_MEG

Just one of these muffins packs nearly 9 grams of protein! Pack one of these sweet, moist and delicious treats in your gym bag for a post-workout snack.

Submitted by SP_STEPF

A quick and easy muffin recipe using flaxseed meal. Great for a mid-morning snack or breakfast on the run.

Submitted by ANGELOFALCHEMY

Submitted by AGUTHE