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Preheat oven to 350[degrees]F. Combine sugar and honey in a large bowl, microwave at 50 percent for 45 seconds, and stir. When cooled, whisk in eggs one at a time until combined. Add oil and applesauce. Whisk. Add fruits and vanilla. Whisk until smooth. Set aside. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, protein powder, and pecans. Add to wet mixture and stir until combined. Prep two muffin trays with nonstick spray or liners. Fill each cup 3*4 full. Mix crumble ingredients in a bowl and sprinkle on top of each muffin. Bake for 15 to 20 minutes. Makes 15 to 18 muffins. Gesine Bullock-Prado, author of Bake It Like You Mean It, will run Burlington's Vermont City Marathon in her home state on May 26. It will be her second time doing Burlington, where she set her PR (of 4:15) in 2011. Her latest nonrunning project is a cooking show for PBS. Called Life from Scratch, "it focuses on baking, as well as raising hens and geese, keeping bees, sugaring maples, and gardening." ,Yishane Lee

The secret to any good souffle is the base. It has to be smooth enough for beaten egg whites to be folded into it, and sturdy enough to let those whites do their expanding magic in a hot oven. For chocolate souffles, the traditional base is melted chocolate mixed with heavy cream or butter, while savory souffles get their structure from a white sauce made with butter, flour, and milk. We've found a base replacement for both in pureed butternut squash. The results are just as fluffy and fabulous as the traditional recipes, but lighter and entirely gluten-free.