|15 min||25 min||12|
|1 cup||Wheat flour, whole wheat|
|1/2 cup||All-purpose white flour|
|1 1/2 cup||Rolled oats, dry|
|2 tsp||Baking powder|
|1 tbsp||Wheat germ, crude|
|1 tbsp||Flaxseed meal (ground)|
|2 large egg||Egg|
|1 1/2 cup||Applesauce, unsweetened|
|1/4 cup packed||Brown sugar|
|1/3 cup||Canola oil|
|1 1/2 tsp||Vanilla extract, imitation, no alcohol|
Preheat oven to 375F. Grease a 12-tin muffin tray or line with paper muffin cups.
Mix the whole wheat flour, all purpose flour, oats, baking powder, cinnamon, wheat germ and flax meal in a large bowl.
Mix all of the wet ingredients: egg, applesauce, brown sugar, canola oil and vanilla extract in a medium sized bowl.
Gently fold in the wet ingredients to the dry ingredient mixture.
Evenly fill muffin tin with batter, approximately 3/4 of the way.
Bake for 25 minutes or until a toothpick from the center comes out clean.
Let the muffins cool for 10 minutes before removing them from the tray.