Serves: 5
Total Calories: 336
Yield: 12 Muffins

1/2 cup canola oil
1 cup light agave nectar
1 1/2 cups unsweetened applesauce
1 teaspoon vanilla extract
1 1/4 cups oat flour
1 1/4 cups barley flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees. Line a muffin pan with 12 muffin liners. Using an electric mixer set on medium, combine canola oil and agave nectar. Add applesauce and vanilla extract. Mix. In a separate bowl, combine oat flour, barley flour, baking soda, and salt. Add dry ingredients to wet and mix until just combined. Spray inside of muffin liners lightly with baking spray (or use a pastry brush to brush lightly with a little canola oil), and fill liners to the rim. Bake in center of oven 30–35 minutes until lovely golden brown on top, rotating the pan once when halfway through baking. Let muffins cool in pan 5 minutes before removing to a cooling rack.

Variations
• For Banana Muffins: Replace applesauce with 1½ cups mashed banana, and add 1/2 tsp. cinnamon.
• For Berry Muffins: After you’ve combined the liquid and dry ingredients, fold in 1 cup berries.
• For Carrot Muffins: Add 1/2 tsp. cinnamon to the dry ingredients and fold in 1 cup shredded carrots and 1/2 cup raisins at end.

Tip
Use Beyond Gourmet unbleached baking cups.

Nutritional Facts:

Serves: 5
Total Calories: 336
Calories from Fat: 203

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Basic Muffins
Applesauce Oat Raisin Muffins
Jammy Surprise Muffins
Sweet Potato Cranberry Muffins