Preheat oven to 400 F. Grease a 12 hole cupcake pan with nonstick cooking spray or line with cupcake papers.
In a large bowl combine both flours, baking powder, and slat and mix until well combined. In a separate bowl, beat together the eggs, agave nectar, peanut butter, milk and applesauce. Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon the batter into the prepared pan or muffin cups, filling holes 1 cm from the top. Sprinkle with a tablespoon or so of your favorite granola. Bake at 400 F. for 5 minutes and then reduce oven temperature to 350 F and bake for another 12-15 minutes or until a toothpick inserted comes out clean. The high temperature at the beginning will help ensure high-domed muffins.
Remove from pan and cool on wire rack. Muffins will be more moist and flavorful on the second day.