3 cups oats
1/4 cup walnuts, finely chopped
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3 ripe bananas
1/4 cup honey
2 small zucchini, grated and excess water squeezed out
1/2 cup unsweetened applesauce
1/2 cup milk (whole, 2%, skim or soy milk are all OK)
1 teaspoon pure vanilla extract
Preheat oven to 375. Prepare muffin tins by filling each muffin cup with a paper liner and spraying with nonstick spray.
Mix dry ingredients(oats through salt) together in a large bowl.
Separately, mash banana and mix remaining wet ingredients in a small bow (bananas through vanilla extract). Stir until well combined.
Stir the wet ingredients into the dry ingredients and mix until well-combined.
Spoon the mixture into the prepared muffin tin, filling each cup almost to the top.
Bake at 375 for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
1/2 cup melted coconut oil
1 1/4 cup unsweetened applesauce
1/4 cup milk
1 cup granulated sugar
2 cups flour
1/2 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup Diamond of California Chopped Walnuts or Chopped Pecans
6 tablespoons brown sugar
6 tablespoons Diamond of California Chopped Walnuts or Chopped Pecans
3/4 teaspoon cinnamon
Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan. Set aside.
In a large bowl or measuring cup, whisk together the coconut oil, applesauce, milk, eggs and granulated sugar.
In a large bowl, whisk together the flour, oats, baking powder, baking soda and spices. Add the wet ingredients and the chopped walnuts or pecans and stir to combine. Pour the batter into the prepared loaf pan.
In a small bowl, stir together the topping ingredients until well combined. Sprinkle evenly over the bread batter.
Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool for 10-15 minutes in the pan before removing and allowing to cool completely on a wire rack.
Wrap tightly in foil and store at room temperature for up to 3 days.
Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.