Healthy Banana Applesauce Muffins

Source:https://www.inthekidskitchen.com/banana-applesauce-muffins/#mv-creation-115-jtr

(I personally thought these were bland but my kids said they liked them okay.)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
2 cups very ripe bananas (4-5 bananas)
1/2 cup applesauce
2 eggs
1/3 cup honey
2 Tablespoons coconut oil
2 teaspoons vanilla extract
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups flour

Instructions
Preheat oven to 350F and grease a 12-count muffin tin.
In a large bowl, combine the bananas, applesauce, eggs and honey, using an electric mixer.
In a small bowl, combine the coconut oil and vanilla extract. Blend this into the banana mixture.
In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Add flour mixture to the banana mixture and mix until just combined and no dry patches of flour remain.
Portion 1/4 cup of batter into the prepared muffin pan, about 2/3 of the way full.
Bake for 18-22 minutes, until an inserted toothpick comes out clean.

Summer Squash Quick Bread

Modified Recipe 1 1/2 Cups All Purpose Flour 1/2 Cup Sugar 1/2 Cup applesauce 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/8 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting. Original Recipe: 1 1/2 Cups All Purpose Flour 1 Cup Sugar 1/2 Cup Vegetable Oil 1 1/2 Cup Grated Summer Squash 1 Large Egg 1 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg 1/2 Teaspoon Salt 1 Teaspoon Baking Powder 1/4 Cup Raw Oats Preheat oven to 325F and grease one 8"x4" loaf pan. Combine Sugar, Egg, Vegetable Oil, Salt, Grated Squash, Cinnamon and Nutmeg into a large bowl. With a fork, cream the ingredients until they are well incorporated. On top of the wet ingredients, sift flour and baking powder. Again, stir well until the mixture has formed a bread batter. Pour the squash bread mixture into the greased loaf pan. Smack the bottom of the pan against the counter a couple of times. This will release any air bubbles in the mixture. Sprinkle the top with oats and bake for 50-60 minutes, or until a sharp knife can be inserted into the middle of the bread and removed cleanly. Cool on a baking rack for at least a half hour before cutting.