Survival Muffins!

I have a slight breakfast problem -- I always roll out of bed about twenty minutes before I have to be out the door to catch a bus. Once I get to work, these muffins are useful, portable, extruded-soy-protein-free, healthy little breakfast-delivery-mechanisms, if light on protein. They also work for airplanes, long meetings, late nights and any other scenarios where a quick 275 calories would come in handy.

In bowl A, whisk together:
3/4 cup ground flax seed
1/4 cup flaked coconut
1 cup oat flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

The proportions of the floury part can vary enormously as long as it adds up to three cups. The choice and proportions of spices can also vary.

In bowl B, whisk together:
1/3 cup melted coconut oil
2 eggs
3/4 cup brown sugar
1 tsp vanilla
1/2 cup orange juice
1/2 cup buttermilk, thinned yogurt, or milk soured with vinegar

The liquidy part can also vary as long as it adds up to one cup and is acidic. Be sure ingredients are at room temperature or warmer to prevent coconut oil solidification.

Preheat oven to 375 degrees and grease 12 muffin cups.

Add the contents of bowl A to bowl B and mix with a wooden spoon. Fold in 3/4 cup chopped walnuts. Spoon evenly into muffin cups and bake for 20 minutes. Allow to cool in muffin pan(s) for 5 minutes, then remove and cool on a rack or plate. Enjoy when survival is at stake.