Preheat oven to 400°F. Place unbleached muffin papers in muffin tin. Combine almond meal, salt, and baking powder in a bowl. In a separate bowl, beat eggs until creamy. Process the banana, squash, and oil in a food processor or blender, or beat them by hand. Stir them into the eggs. (All wet ingredients, including the eggs, can be processed, however eggs beaten by hand or with a mixer will add more loft.) Stir wet ingredients into dry ingredients, and mix. Stir in any optional ingredients. Fill muffin tins to very top. Bake for 20-25 minutes or until tester comes out clean.