Carrot 'N' Oat Muffins

Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.

In a large bowl, mix together the brown sugar and oil. Add the egg whites, one at a time, mixing well after each addition. Stir in the applesauce, pureed prunes, and vanilla.

In a medium bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and allspice. Add the flour mixture to the wet ingredients. With a spatula fold the batter until the ingredients are just combined, but do not overmix. Gently fold in the carrots and raisins.

Fill each muffin cup three-fourths full with batter. Bake for 12 to 15 minutes, or until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center. Turn the muffins out on a wire rack to cool. Once cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.

Note: Oat flour is often sold along side other flours in the baking aisle, but it may also be located in the natural foods section of your grocery story. You can also make your own oat flour by placing rolled oats in a food processor and pureeing.

IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.