Applesauce Muffins

This is an applesauce muffin recipe that my mom used to make for me as a kid, and in the summer she would alter it to use zucchini and we all liked it! So I put the alterations to the side! In my family we never make the same thing twice. We have recipes and cook books but everytime we make the recipe we always seem alter it in some way so It's kinda hard to repeat a loved recipe sometimes, cause we are always playing with them!

~INGREDIENTS~

1 1/4 C. FLOUR (we always use whole grains such as, Whole wheat, Brown rice, Oat and Barly flours)
1 C. Oat Bran (Sometimes we use rolled oats or a combination of both)
3/4 C. Sweetener (We use Succanat, agave nectar or Pure Maple syrup or a bend of all 3)
1/4 C. Cocoa Powder (optional for zucchini muffins)
1 TBLSP. Baking Powder
1/2 tsp Salt
3/4 tsp Cinnamon (optional for Zucchini muffins)
3/4 C. Applesauce (If making Zucchini muffins add grated Zucchini instead)
1/4 C. Milk (I use Coconut or rice milk, but my mom uses cows milk)
1/4 C. oil (we always use "first cold pressed" olive oil)
1 Egg beaten

First mix all the dry ingredients in a bowl. then add the wet ingredients. Stir till combined. pour into muffin tins lined with muffin cups and bake at 400 degrees for 18-20 minutes, or till done (depending on moisture content of ingredients!)

ENJOY!!

The Best Banana Muffins

This is my whole family's favorite Banana Muffin/Bread recipe! We all love it!
This one i actually have down to an art and I make it pretty much the same every time!

~INGREDIENT~

2 C. Whole Wheat Flour
1 C. Oat Flour
1 tsp. Baking Soda
1 tsp. Salt
1/2 tsp Baking Powder
2 tsp. Cinnamon
1 1/2 C. Pure maple Syrup (depending on how ripe and how many bananas you're using)
1 C. Coconut Oil (However, Olive oil can be used in it's place)
1 tsp. Vanilla
3 Eggs
4-6 Ripe Mashed Bananas (if making zucchini muffins I use 3 Ripe Bananas and 1 C. grated zuchini)
1-2 C. Chopped walnuts (use approx 1to 1.5 cups in the batter and then use the remaining to sprinkle on top! I love nuts!)

Mix Dry ingredients before adding the wet ingredients. Then mix well. pur into muffin cups fill approx 3/4 full.

Bake at 325 degrees for 25 minutes for muffins.
1 hour for bread.
makes 18-20 muffins.