Yes, you can still have a muffin for breakfast--a sweet, delicious, real muffin, not an over-sugared cake in disguise. These mini treats pack in the flavor of fresh blueberries and are loaded with fiber, which adds up to satisfying start to the day.

Ingredients:

• 1 1/2 cups unprocessed wheat bran or oat bran
• 1 cup whole wheat flour
• 2 tablespoons ground flaxseed
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt 
• 3/4 cup 1-percent milk or unflavored soymilk
• 1/3 cup honey 
• 1 ripe medium banana, mashed with a fork 
• 1 large egg 
• 2 tablespoons olive oil 
• 1 teaspoon pure vanilla extract 
• 1 cup fresh blueberries or other berries

Prep Tip: Color, not size, tells you which blueberries are the ripest. Look for berries that are deep purple to blue-black.

Preheat oven to 400 degrees Fahrenheit. Lightly coat 24 nonstick miniature muffin cups with cooking oil spray.

In a medium bowl, combine bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, honey, banana, egg, olive oil, and vanilla extract until smooth.

Make a well in the center of the dry ingredients, then pour in one-third of the liquid mixture. Stir until smooth. Add remaining liquid mixture and stir just until combined. Add blueberries and stir again, but do not over mix.

Spoon 2 tablespoons of batter into each muffin cup. Bake about 8 minutes, or until the tops spring back when pressed gently. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups.

Yield: 24 miniature muffins

Serving Tip: Spread the warm halves of each muffin with a little mashed, ripe banana instead of butter.

Nutritional Values: Fat: 2 g, Carbohydrates: 11 g, Protein: 2 g, Calories: 63 kcal