Makes 12 muffins
1/2 cup almond meal (you can use almond flour)
1/2 cup flaxseed meal (you can use ground flaxseed)
1/2 cup oat bran
1/2 cup spelt flour
1/2 cup whole wheat flour
1/3 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 egg plus 1 egg white
3/4 cup buttermilk (for pareve alternative, use ¾ cup soymilk PLUS 1 tablespoon white vinegar)
1/2 cup applesauce
2 ripe bananas, mashed
1 cup walnuts, chopped
1/2 cup raisins
Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, mix together almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat egg and egg white together. Add egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.