These delicious baked goodies contain three different sources of omega-3 fats: ground flaxseed, omega-3 eggs and walnuts. They freeze well. Pop a frozen one in a plastic bag and into your purse in the morning and it will have defrosted by mid-morning snack time!
1 1/2 cups quick-cooking or old-fashioned rolled oats
1 cup all-purpose flour, or soft whole wheat flour
1/2 cup ground flaxseed
3/4 cup brown sugar
1/2 cup chopped walnuts, toasted
1 tbsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1 cup buttermilk
1 cup unsweetened applesauce
Preheat the oven to 400°F (200°C). Line a muffin tray with extra-large paper cups, or lightly oil.
In a large bowl, whisk together oatmeal, flour, ground flaxseed, brown sugar, toasted walnuts, baking powder, cinnamon and salt until fully mixed.
In a medium bowl, whisk together eggs, buttermilk and applesauce.
Pour egg mixture into flour mixture and stir until just mixed.
Fill each cup to the top.
Bake for 20 minutes or until a tester inserted into the middle of a muffin comes out clean. Allow to cool for 5 minutes in baking tray, then transfer individually to rack.
Tips: To make your own buttermilk, measure 1 cup 1% or 2% milk, whisk in 1 tbsp lemon juice or distilled vinegar, let stand 10 minutes and it's ready (and curdled). – Flaxseed must be ground for your body to absorb its valuable nutrients. Store ground flaxseed in your freezer. Or purchase whole flaxseeds, store in your refrigerator and grind in a coffee grinder as needed. – To toast walnuts, use a baking sheet in a 350°F (180°C) oven for about 10 minutes, checking and shaking the pan occasionally, until the nuts are fragrant and golden.