Published as a banana bread recipe:

–in the cookbook Salt and Pepper…too compiled by the Board of Deaconesses of the First Congregational Church in Corona, California (1978)
–in the cookbook Apple Crisp to Zucchini Bread compiled by the combined ministries of the SeaTac Church of God in SeaTac, Washington (1998)

The applesauce muffin version below is from Christmas Brings Joy to Every Heart compiled by Janice Clark for Barbour Publishing, a DayMaker Greeting Book (2003), re-released by HumbleCreek (2004) and again by Barbour (2005)

Annie’s Christmas Muffins

This recipe has been in my family for many years, and has been published in various church cookbooks as “Mrs. Walker’s Banana Bread,” after my grandmother’s friend who gave her the original recipe. We discovered, after much experimentation, that the recipe makes great muffins, and can be used with equal success with almost any fruit or vegetable pulp: applesauce, pumpkin, zucchini (raw, finely grated), carrot and banana all work well. Add spices and other ingredients to suit your taste. The recipe can be doubled or tripled if you wish.

1 cup applesauce (or other fruit pulp)
1 cup sugar
1 egg
½ cup oil
1-5/8 cup flour
1 teaspoon soda
¾ teaspoon salt
1 or 2 teaspoons cinnamon (optional)
½ cup raisins or nuts (optional)

Mix applesauce or other grated or mashed fruit with oil, sugar, and egg. In another bowl, mix dry ingredients thoroughly. Stir first mixture into dry mixture. Stir in nuts or raisins.

For muffins, grease muffin pan or line with paper muffin cups. Fill about 2/3 full. Bake at 400° for about 20 minutes, until muffins are brown. Makes 18 medium muffins.

Can also be baked in a greased loaf pan at 350° for about one hour, or until a toothpick inserted in the center comes out clean. Makes one loaf.