• 2 cups shredded organic yellow squash
• 2 cups Agave
• ½ cup olive oil
• ¼ cup unsweetened applesauce
• 1 Tbs. vanilla extract
• 1 ½ cups spelt flour
• 1 3/4 cups whole-wheat organic pastry flour
• 1 ½ Tbs. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• ½ cup chopped walnuts, optional

Directions:

Preheat oven to 350.  Spray 18 muffin tins with olive oil spray. Shred Squash and drain squeezing out any liquid.
Take squash, agave, olive oil, applesauce and vanilla.  Add spelt and whole wheat pastry flour, baking powder, baking soda, cinnamon, and; stirring just combined. Fold in nuts, if using.  Fill muffin tins two-thirds full with batter. Bake 18 to 24 minutes, or until tops are golden,
and toothpick inserted in center of a muffin comes out clean. Cool.