Do you want to try to lower your cholesterol and add whole grain soluble fiber to your diet while still being able to enjoy sinfully delicious muffins? This is a great recipe for whole grain banana muffins that is easy to follow, easy to bake and even easier to eat.

  Whole grains provide carbohydrates, which are the main source of energy for your body. Nutritional elements found in whole grains are B vitamins, iron, zinc, fiber and other vitamins, minerals and phytonutrients.

   Now you no longer have to think about ways to lower your cholesterol or how to get a serving of whole grains into your daily diet while sacrificing taste. Sure those store bought muffins smell good in the bakery aisle, but they provide no nutritional value and only add to your waste line. These whole grain banana muffins  may  possibly lower your cholesterol and, are only 1 mg of cholesterol, .15 gm of saturated fat, 2.9 gm total fat, 4.7 gm of fiber and only 126 calories per serving.

   A healthy delightful way to start your day with a good breakfast or to use as an anytime snack that adds whole grains and soluble fiber to your diet.

2 1/2 cups of oat bran

1/2 cup whole wheat flour

1 1/2 to 2 teaspoons of ground cinnamon

1 tablespoon baking powder

3 tablespoons brown sugar

3 extra large egg whites, beaten

1 1/4 cups nonfat milk

1/2 cup frozen  lemonade

1 tablespoon canola oil

2 teaspoons vanilla extract

1/2 cup raisins

2 very ripe bananas, mashed

  Pre heat oven to 400 degrees and coat muffin pan with nonstick fat free cooking spray

  Combine the dry ingredients in a mixing bowl and blend

  Beat the remaining wet ingredients except the fruit in another large mixing bowl

  Add the wet ingredients to the dry and stir add in bananas

  Fill the muffin pan, place in oven and bake at 400 degrees.