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Being a very busy working mom with three boys, who are all in travel sports and school activities, caused me to neglect myself.  All of the running meant lots of fast food stops, not to mention lack of exercise, which began to take its toll on my body.

The best thing I did was to start training with Kelvin.  The sessions were fun and engaging so it never felt like a chore and he gave me the encouragement and support I needed to keep going.  I did exercises and moved muscles that I never knew existed!

I lost 17 pounds of unwanted fat!

Missy P.  

Huber Heights, Ohio

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  • Dairy Free
  • Diabetic Friendly
  • Heart Healthy Diet
  • High Fiber Diet
  • High Protein
  • Low Calorie
  • Low Carb
  • Low Cholesterol
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegetarian

B Muffins)

These nutritious, delicious muffins have been a family favorite for years.

Categories: Desserts, Low Calorie, Low Sodium, Breakfast, High Fiber Diet, Vegetarian

Here's What You Need
  • 1 cup buttermilk
  • 1 1/2 cups wheat bran
  • 1 teaspoon baking soda
  • 1/3 cup canola oil
  • 1 egg
  • 1 ripe banana, mashed
  • 1/2 cup oat bran
  • 3/4 cup whole wheat flour
  • 3/4 cup fresh or frozen blueberries
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup chopped walnuts
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Grease muffin cups or line with paper muffin liners.
  3. In a medium bowl, mix buttermilk with wheat bran.
  4. In another bowl, beat together egg, sugar, oil, banana, and vanilla.
  5. In a large bowl, stir together flour, oat bran, baking soda, and baking powder.
  6. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened.
  7. Stir in berries and walnuts.
  8. Spoon batter into muffin cups.
  9. Bake in preheated oven for 20 minutes, or until done.
Nutrition Facts

Servings: 12, Calories: 214, Fat: 10.9g, Cholesterol: 19mg, Sodium: 158mg, Carbohydrate: 30g, Protein: 5g