1 cup whole wheat flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup Smart Balance Light Spread
3/4 cup brown sugar
1/4 cup egg substitute (equal to 1 egg)
1 – 1/4 cups mashed banana (approximate 2-3)
1/4 cup vanilla fat-free yogurt
1/2 cup chopped walnuts
Preheat oven to 350°
Sift flours with baking powder and baking soda onto wax paper. Beet Smart Balance, brown sugar, and egg substitute into a large bowl until smooth. Add bananas and yogurt; beat again (mixture will appear curdled). Add flour mixture and chopped nuts; mix just until well blended.
Pour equally into 12 muffin tins that have been sprayed with cooking spray. Bake in preheated oven for 25 – 30 minutes or until the tops spring back with lightly touched. Turn out onto cooling racks.