Omega Oatmeal Muffins
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
- 2 eggs
- 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.