We used to make blueberry muffins with my mom – they were one of our favorites because of the crumbly sugar crumb topping. When she wasn’t looking we’d pull the topping off of the muffins and pop it our mouths, leaving the muffin behind. I wanted to create a muffin that was delicious but also included lots of healthy ingredients. There isn’t any crumbly sugar here. What you will find, though, is a delicious, light muffin packed with antioxidants from the blueberries, which fight cancer, and vitamins B6 & c, potassium, and fiber from the bananas. The egg whites really make these muffins light. Make sure not to whip them past soft peaks or they can deflate when you add them to the muffin mix.
Update 10/20/09: This is linked to Cupcake Tuesday at Hoosier Homemade.