Basic Muffins

Yesterday, one of the many things on my to-do list was to bake Eli friendly muffins.  It is a simple recipe from the Whole Foods Allergy Cookbook. 
Preheat the oven to 350 degrees and line a muffin pan with muffin liners.  Use an electric mixer and mix 1 cup light agave nectar and 1/2 cup canola oil.  then add 1 1/2 cup of applesauce and 1 tsp vanilla extract. 
In a seperate bowl mix 1 1/4 cup oat flour, 1 1/4 cups barley flour, 1 1/2 tsp baking soda, and 1/2 tsp salt.  Add dry ingredients to wet and mix until just combined. 

Fill muffin liners to rim and bake in  center of oven for 30-35 minutes until golden brown on top.

These turned out pretty good, not much flavor but there are a few variations like banana and berry muffins.  The insides still had some batter on some of the muffins so I probably shouldn't have filled the cups as much, and there were four more after this batch and they collapsed into themselves so I'm not sure what that means.
Eli ate about 1/2 of one and I'm the only other person to try it so far and I only took a bite.  We'll see if some jelly or something perks them up!