Ingredients:
1 1/2 cups whole wheat flour
1/2 cup ground flax seeds
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup egg substitute or 2 eggs
1 cup buttermilk
4 tablespoons honey or 4 tablespoons molasses
2/3 cup hazelnuts
Directions:
Preheat oven to 400 F.
Spray a standard sized muffin tin with non-stick spray.
Add all the dry ingredients to one bowl, except for the hazelnuts, and mix thoroughly.
Beat the egg substitute or the 2 eggs with the milk and honey (or molasses) and add to the dry ingredients mixing until the dry ingredients are just moistened throughout.
Fold in the hazelnuts.
Fill the muffin cups until they are 3/4 full into the greased cups, or use muffin liners to prevent sticking.
Bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.