These muffins were amazing. They looked rustic. They were easy to prepare, healthy, and contain lots of dietary fiber.

Ingredients

1 1/2 cups unbleached flour
1/2 cup wheat flour
1 Tbs baking powder
1 tsp cinnamon
1/2 tsp salt
2 Tbs ground flaxseed or 3 tsp ener-G egg replacer or two eggs
6 Tbs water (4 Tbs if you are using Ener-G egg replacer)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/2 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups peeled and chopped raw apples
1/2 to 1 cup chopped pecans

Directions

1. Preheat the oven to 350 F or 180 C. Lightly grease your muffin tins or use muffins cups.

2. In a medium size bowl, combine the flours, baking powder, cinnamon, and salt.

3. In a food processor or blender, whip the flaxseed and water together, until it reaches a thick and creamy consistency.

4. In a separate bowl, combine the applesauce, oil, sugar, vanilla, and flax mixture. Beat with an electric hand-mixer or wire whisk until it is creamy smooth. Add the flour mixture and stir until it is well blended. Do not overmix.  Fold in the apples and the pecans.

5. The batter will be thick rather than smooth and wet, but it's fine. If you think it is too stiff, you can add 1 or 2 tablespoons of water.

6. Fill the muffins tins about 3/4 full. 

7. Bake for 18-20 minutes. You know when they are done when a wooden toothpick or skewer inserted into the middle of a muffin comes out clean.

8. Cool for about 10 minutes, and then transfer to a wire rack.

Variations and Slight Modifications:
 
I have substituted 1/2 cup mashed banana for the apple sauce.
I have added about 1/3 cup shredded carrot to the recipe.

Yields enough for 1 double-crusted pie or 2 single-crusted 9-inch pies

Ingredients: 

2 1/4 cups flour
1 tsp salt
2 sticks cold unsalted butter, diced
6 ounces cold cream cheese, diced
3 to 4 tbsp ice water
(pinch sugar, optional)

Directions: 

1. Combine the flour and the salt.

2. Cut in butter and cream cheese until crumbly, use hands to blend together into a smooth dough. It will be sticky. Split in half and wrap with plastic wrap, chill for at least an hour, the colder the better!

3. Roll out the dough and place it appropriately in the pie pan. You can now fill the pan with whatever you are using for pie (apples, peaches, etc.) 

This one bowl banana bread is a new household favorite. Feel free to throw in chocolate chips, sunflower seeds or other seeds as desired.

Ingredients:
1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Directions:
1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

2. Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.

3. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.

This easily lends itself to banana muffins. Pour the batter into a prepared muffin pan and bake for 15-20 minutes. The muffins will be done when you can poke a muffin in the middle with a toothpick and the toothpick comes out clean.

A similar version originally appeared on 101cookbooks.com

This goes down as the easiest banana bread ever!  I tend to make muffins out of this, but it does make a lovely afternoon snack!

Ingredients: 
​
1 1/2 cups / 12 oz / 340 g mashed, RIPE bananas (~3 bananas)
1/3 cup / 80 ml melted coconut oil (or melted butter)
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
1/4 cup / 60 ml full-fat coconut milk (or yogurt, or sour cream)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon fine grain sea salt

Directions:

1. Preheat the oven to 350°F, and place a rack in the center. Oil a 9-by 5-inch (23 x 13 cm) loaf pan, or equivalent.

2. Place the mashed bananas in a large bowl. Stir in the coconut oil, and then the brown sugar and coconut milk. Add the eggs and vanilla, and stir until well combined. Add the flours, baking soda, and salt (sprinkling the baking soda and salt across the surface of the batter), and mix just until the batter combines, avoid over-mixing.
​
3. Pour the batter into the prepared pan and bake until golden brown, about 50 minutes. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely. Slice, and enjoy!
 
Serves 10.
PREP TIME: 10 MIN - COOK TIME: 50 MIN