"My Mom's Muffins" for anytime of the day, or loaves

These muffins are so good, so good you see.  You can eat them with a fox, you can eat them in a box.

Or you can eat them for breakfast, you can eat them at playdates, you can eat them with lunch.

They have all kinds of good stuff in them.

I had lent all my muffin tins out to a friend and only realized that after I had the batter made.  No biggie, just poured it into three well-greased loaf pans and continued.  I baked them for about 25 minutes, until a toothpick came out clean.

The Pioneer Woman calls these:
My Mom's Muffins
but, they're not actually my mother's muffins... yet...
1 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup flax meal
1 cup oats
1/2 cup brown sugar
1/2 tsp salt
1 tsp b soda
2 tsp b powder
1-2 tsp cinnamon
1/2 cup walnuts, roughly chopped
1/2 cup raisins
1 cup buttermilk *
1 egg
1 banana, mashed
1/2 cup applesauce
1/4 cup molasses

- Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan.

- In a large bowl, combine flours, flaxseed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins. Stir together until combined.

- In a separate bowl, mix together the buttermilk, egg, banana, applesauce and molasses.

- Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together. Batter should be wet and sticky; if needed, splash in a couple extra tablespoons of buttermilk.

- Scoop 1/4 cup helpings into the muffin cups and bake for 16-18 minutes, or until deep golden brown.

* If you don't have buttermilk on-hand, pour 1 Tbsp lemon juice or vinegar in a measuring cup and pour on milk to top it up to 1 cup.  Let sit about 5 minutes.