Banana Crunch Muffins I

Preheat oven to 375°F (190°C) and lightly grease a 4-cup muffin tin or line with paper liners.

Combine whole wheat flour, white flour, baking soda, baking powder, and salt in a large mixing bowl, whisking together to distribute leavening agents evenly.

In a separate bowl, whisk together sugar, vanilla, egg substitute, and mashed bananas until well blended.

Pour wet ingredients into dry ingredients and stir until just combined—do not overmix, as lumps in the batter are acceptable and will result in more tender muffins.

Fold in barley/wheat nuggets and nuts gently until distributed throughout the batter.

Divide batter evenly among muffin cups, filling each about three-quarters full.

Bake for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Cool muffins in the tin for 5 minutes, then turn out onto a wire rack to cool completely before serving.