3/4 cup all purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup milled flax seed
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 ripe banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Prepare a muffin pan with nonstick cooking spray or use paper liners. In a large bowl, stir together the all purpose flour, whole wheat flour, sugar, flax seed, oats, wheat germ, baking powder, baking soda, and salt. Gently stir the blueberries and walnuts into the flour mixture. In a separate bowl, combine the mashed banana, buttermilk, egg, oil, and vanilla; mix together. Pour the wet ingredients into the flour mixture and stir just until blended. Spoon batter into prepared muffin pan, filling cups all the way to the top. Bake for about 18 - 20 minutes, or until the tops of the muffins spring back when lightly touched. Makes 12 muffins.