– 1 cup mashed banana (from about 2 very ripe bananas) – 1 cup grated zucchini, packed and squeezed very dry (about 1 medium zucchini; grate, squeeze dry, then measure out 1 cup) – 1/2 cup milk (dairy or nondairy) – 1/4 cup butter (melted and cooled slightly) – 2 eggs – 1 teaspoon vanilla – 1 1/2 cup whole wheat flour – 1/4 cup brown sugar – 2 teaspoons baking powder – 1 teaspoon cinnamon – 1 cup fresh or frozen blueberries

Step 1.

Grate the zucchini.

Step 2.

Squeeze the liquid out of the shredded zucchini.

Step 3.

Measure one cup of applesauce.

Step 4.

Add the mashed banana, grated zucchini, milk, butter, eggs, and vanilla extract to a medium bowl.

Step 5.

Stir gently with a spatula.

Step 6.

Add the flour, sugar, baking powder, and cinnamon. Stir gently to combine.

Step 7.

Gently stir in the blueberries.

Step 8.

Divide the batter among the prepared muffin tin. You'll use about a heaping ¼ cup in each muffin cup.

Step 9.

Bake for 22-28 minutes or until a cake tester inserted into the center comes out cleanly and the muffins are golden brown around the edges.