High Fiber Breakfast Muffins

These are not super sweet but a moist, yummy, and healthy muffin. If you like your muffins sweeter you could split them and serve with honey.

3/4 c. wheat flour
1/4 c. milled flax seed
1/2 c. oat flour ( I put oatmeal in my food processor until fine)
1 c. low fat buttermilk
1/3 c. half coconut oil, half apple sauce
1 egg
2/3 c. brown sugar, unpacked
1/2 tsp. vanilla extract
1 c. all purpose flour
1 tsp. baking soda
1 tsp baking powder
1/2 tsp salt
 1/2 c. chopped pecans
1 banana mashed
Frozen blueberries thawed, if desired.

Preheat oven to 375 degrees. Line muffin tins with liners.
Mix first 3 ingredients with the buttermilk and let stand for 10 minutes.
Beat the oil, egg, sugar, and vanilla then add this to the first mixture.
 In a separate bowl mix flour, baking soda, baking powder, and salt. Sift this into the buttermilk mixture. Add mashed bananas and nuts. Bake for about 14 minutes.