The muffins came out a little browner than I would have liked - although that was my fault for getting a little too engrossed in a game of words with friends! - but the smell wafting through the house was SO good, and they taste really good too! I'm always a little aprehensive when changing recipes, but they turned out well. Great as a healthy breakfast!
225g plain flour
1tsp bicarbonate of soda
1/4 tsp salt
110g caster sugar
3 egg whites
3 tbsp low-fat margarine
150ml blueberry yogurt
2 small bananas, mashed
1tsp vanilla essence
Line a muffin tin with 12 muffin cases.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Add the caster sugar and mix together.
In a seperate bowl, whisk the egg whites together. Add the margarine, yogurt and vanilla essence and mix well. Add this mixture to the flour mixture and gently stir until just combined, then fold in the mashed banana.
Divide the mixture evenly between the 12 cases, they should be about two-thirds full. Place into a preheated oven [190 degrees celcius/gas mark 5] and bake for 25 minutes or until risen and golden. Remove from the oven and place on a wire rack to cool.