1 cup rolled oats (or quick oats)

1 cup whole wheat flour

1 Tbsp rolled oats

1/2 cup chopped almonds or walnuts

2 Tbsp toasted wheat germ

2 Tbsp flax seed meal

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup applesauce

3/4 cup sugar

2 eggs

1 cup mashed banana

1 tsp vanilla extract

1/2 cup sour cream

 

Topping

1/3 cup quick or rolled oats

4 Tbsp brown sugar

1/4 tsp cinnamon

2 tbsp butter chilled

1/4 cup chopped walnuts or almonds

 

Directions:

1. Preheat oven to 350 degrees. Grease 12 muffin cups or line with paper liners (I usually end up with 18 )

2. Place 1 cup rolled oats in a blender or food processor and grind until you have a coarse flour. In a medium bowl combine ground oats with flour, 1 Tbsp rolled oats, chopped nuts, wheat germ, flax seed meal, baking soda, baking powder, cinnamon, and salt.

3. In a large bowl mix together the applesauce, sugar and eggs. Then add the banana and vanilla. Once mixed then add the sour cream. Slowly add the oat flour mixture into the egg mixture untill completely combined. Spoon batter into the prepared muffin cups.

4. To make the topping: in a small bowl combine the oats, brown sugar, and cinnamon. Cut in the butter until it is a coarse crumb mixture. Add in the nuts and generously sprinkle on top of the muffins.

5. Bake for 25-30 mins (until a toothpick comes out clean)

 

 

1 cup whole wheat flour (or any mix of whole grain flours)

1/4 cup all purpose flour

2 Tbsp toasted wheat germ

2 Tbsp flax seed meal

1 Tbsp brown sugar

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 beaten egg

1 1/4 cup buttermilk (or regular milk and about a Tbsp vinegar)

1 Tbsp applesauce

Mix together all the dry ingredients. Then combine all the wet ingredients in a separate bowl and pour into the dry ingredients all at once . Stir till blended. For each pancake pour about 1/4 cup batter onto a lightly greased griddle cook till bubbly then flip and cook till golden brown.