Zucchini-Blueberry Muffins

• 1 1/2 cups shredded zucchini (about 1/2 of one large zucchini)
• 1/2 cup applesauce
• 1/4 cup old fashioned oats
• 1/2 cup white flour
• 3/4 cup whole wheat flour
• 1 egg
• 1/4 cup white sugar, plus
• 1/8 cup white sugar
• 1/8 cup brown sugar
• 2 teaspoons lemon juice or 2 teaspoons lemon zest
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 dash vanilla
• 1/3 cup blueberries

1. Preheat oven to 325 degrees F and grease a muffin pan with pam.
2. Combine zucchini, applesauce, oats, flours, egg, sugar, and lemon juice in a bowl (use a spatula to mix, it will make things easier).
3. Let this mixture sit for about 15 minutes.
4. In the meantime, mix together the baking soda, baking powder, salt, and cinnamon.
5. Fold this into the first mixture.
6. Stir in blueberries and add a dash of vanilla.
7. Scoop the batter into muffin pan and sprinkle with cinnamon.
8. Bake for approximately 25 minutes (or until a toothpick inserted in the center comes out clean).
9. *You can also double the recipe and still make only twelve, to make larger, heartier muffins.

zucchini, applesauce, oats, white flour, whole wheat flour, egg, white sugar, white sugar, brown sugar, lemon juice, baking powder, baking soda, salt, cinnamon, vanilla, blueberries

Taken from www.food.com/recipe/zucchini-blueberry-muffins-183345 (may not work)