Here are my newest love—Flaxseed Muffins. You gotta try them. They are easy to make, great for you and you can tote them around. Plus the 411- on my new uses for Flaxseed!

Flaxseed Muffins
First mix up your dry ingredients:
1 cup whole wheat flour for baking
1 ½ cup oats ground (set aside some whole oats to dust top with for oat effect).
½ cup ground up flaxseed* (either buy the pre-ground type or use a coffee grinder)

¼ cup nuts or choice and ¼ cup dried fruit of choice (both optional or do either or)
1 cup granulated sugar substitute
1 tsp baking powder
1/2 tsp baking soda
Sprinkle of cinnamon
Mix up your wet ingredients:
1 cup applesauce
1 cup milk or milk substitute
1 egg
Combine ingredients, stir very well. Let the mixture sit for a few minutes. Spoon the mix into a 12 cup muffin tin or a 6 jumbo. Put into the oven at 375—check at 20 minutes, let bake until knife comes out clean.

Transfer to rack to cool. Serve plain or with a smear of peanut butter.

Flaxseed is so versatile, not just for baking but you can use it as a substitute for fats, substitute for eggs, on cereal, blended into protein drinks, blended into smoothies, on applesauce, on yogurt, on cottage cheese—or cooked into savory dishes.
*I used Hi-Stakes Spelt flaxseed and it has worked great for me. They have great deals going on right now on their website.