Low Fat Banana Muffins
Makes 12 muffins.
1 1/2 cups plain flour
1 cup castor sugar
pinch salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
4 egg whites
2 large ripe bananas mashed
1/2 cup extra light olive oil
1/4 cup low-fat yoghurt
1/4 cup pecan nuts roughly chopped (optional)
Butter the sides and base of the muffin tins. Preheat the oven to moderately hot (190°C). Sift the ingredients into a mixing bowl. Whisk the egg whites with a fork until broken and slightly frothy and add to mixture. Stir in the bananas, oil, yoghurt and nuts and mix lightly until just combined. Spoon into the tins and bake for about 20 minutes or until golden and firm to the touch on top. Transfer to a wire cake rack and eat!
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