Banana Muffin

Since the portugese egg tarts recipe needed only egg yolks, I was left with 4 egg whites. I am going to bake some really healthy muffins.

2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon salt
=> Mix in a bowl (dry ingredients)

2/3 cup melted margarine
1 cup sugar
4 egg whites
2 mashed bananas
1 cup milk
=> Mix in another bowl using electric hand mixer (wet ingredients)

Wet ingredients were added to dry ingredients. Dry ingredients were folded onto wet ingredients until just mixed (Do not overmix. It is okay to have some flour on the side of the bowl). Batter was scooped into sprayed muffin pan and baked in preheated oven at 400F for 25 minutes. (Not sure why this batch took longer than average to brown. Muffins usually brown in 20-22 minutes).

Muffins not fluffy and airy but definitely not as heavy as the banana oatmeal raisin muffins I made earlier. Slight improvement.


I know it doesn't look appetizing but I can assure you it tastes good. The texture is similar to white bread and smells very banana-ey.

Note: Source from the internet suggest adding a tablespoon of lemon juice or vinegar to the milk or use buttermilk to get fluffy and airy banana muffins.