Oat-Blueberry Muffins

Dry Ingredients:
1 1/3 c. Oat Flour  
4- 1 oz. (28g) scoops vanilla whey protein powder
2 ¼  t.   apple pie or pumpkin spice (or combine 1 ½ t.  ground cinnamon, ¾ t.ground nutmeg & 3/8 t. ground allspice)
1 T.    non-aluminum baking powder
1 T.    grated orange rind (optional)

Wet Ingredients:   
4       whole eggs or 8 egg whites
5 1/3 t.  unrefined canola oil (just use regular old canola)
8 t.       Agave Nectar (bought the light version made by sweet cactus farms @ Wild Oats
2/3 c.  unsweetened applesauce
1 c.     fresh or 1 1/3 c. frozen (not thawed) blueberries (used Kroger brand  frozen)

Preheat oven to 350.  Spray 12-muffin tin w/non-stick spray and set aside. Sift the dry ingredients into a 1 ½ qt. mixing bowl, stir and set aside. Combine the wet ingredients (except blueberries) in a blender.  Blend until smooth.  Add wet to dry ingredients, stirring just until evenly mixed, scraping the bottom of bowl to incorporate the flour and remove lumps.  Do not over mix or muffins will be tough.  Gently fold in blueberries. Spoon batter equally into 12 muffin cups. Bake until firm to the touch and golden on top and edges.  About 20-24 min.  Cool and remove.  Refrigerate.  Use within 1 week or freeze.