This recipe has the double cholesterol-lowering ingredients of olive
oil and oat bran, plus added potassium from the bananas.
1 large very ripe banana
1 2/3 cups skim milk
1/3 cup Olio Spanish Blend extra virgin olive oil
1 teaspoon vanilla extract
1/4 cup raisins (or chopped dates)
2 1/2 cups oat bran
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
Preheat oven to 400 degrees. Lightly oil 12 muffin cups and dust
lightly with oat bran. Mash banana in a large bowl. Add milk, olive
oil, vanilla, and raisins and mix well with a wooden spoon. Add oat
bran, baking powder, baking soda, and cinnamon and mix well. Fill
prepared muffin cups with batter. Bake for 25 minutes until lightly
browned. When cool enough to touch, turn muffins out of tins onto wire
racks and let cool. Can be stored in the refrigerator for up to 2
days, or freeze muffins and thaw as needed.
Yield: 12 muffins.
Variation: Add 1/2 cup diced apples and/or 1/4 cup chopped walnuts.
Calories per serving: 148
Protein: 4 gm
Carbohydrates: 17.8 gm
Dietary Fiber: 1.4 gm
Cholesterol: 0.6 mg
Total Fat: 7.2 gm (63 cal)
Sat. Fat: 1.1 gm (10 cal)
Poly Fat: 1 gm (9 cal)
Mono Fat: 4.8 gm (43 cal)