Blueberry-Zucchini Muffins!

I actually came up with this recipe out of no where and was semi hesitant on how it would turn out! Surprisingly, delicious! 

In this recipe, I did substitute the egg with applesauce. Gave it a little twist. I have never tried this before and they did come out a little more doughy than most muffins but it was a win! 

Freeze the muffins in a gallon sized bag for future indulgence as well! :)

Ingredients:

3/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
1/2 cup oats (Rolled or Quick oats work just fine)
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
2 tablespoons vanilla
1 cup applesauce 
2 tablespoon canola oil
1/3 cup sugar
1 cup blueberry puree
1/2 cup zucchini puree

Directions:

1.Pre heat your oven to 350 degrees F. To make things easier, prepare your 12 cup muffin tin with a non stick spray.
2. Combine all dry ingredients into a mixing bowl and whisk together.
3. Chop your zucchini into small pieces then, place your blueberries and zucchini into a food processor and puree until blended all together.
4. Combine your applesauce, oil and puree together, then add to your dry mixture.
5. Mix all together.

6. Pour all ingredients into your tin. (I topped mine with a few blueberries for texture and because it looks pretty!)
7. Cook for 18 minutes, do the toothpick test as well to be sure. If you feel they need another minute, perfect!
You may also top yours with sliced almonds, walnuts, more cinnamon. Just please supervise if giving them to younger tots :)

Most importantly, enjoy! XOXO