BANANA NUT FUDGE MUFFINS

Banana Nut Fudge Muffins image

Yield 12 Muffins

Number Of Ingredients 19

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DRY INGREDIENTS
1 cup whole wheat flour
3/4 cup unbleached flour
3/4 cup barley flour
3/4 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
3 ripe bananas mashed (1 1/2 cups)
3/4 cup milk
1/2 cup coffee cooled
1 large egg
2 teaspoons vanilla extract
GOODIES
1/2 cup mini semisweet chocolate chips
TOPPING
1 large egg white
1/2 cup coarsely chopped roasted walnuts

Steps:

1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. To prepare the topping, whip the egg white until it forms soft peaks. Add the walnuts and stir to coat completely. Top each cup of batter with topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves