1 cup all purpose flour
1/2 cup quick oatmeal
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup dark maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg, ground
1 egg
2 tablespoons canola oil
1/3 cup applesauce, unsweetened
1/4 cup milk (any milk will probably do)
1 teaspoon vanilla extract
3/4 cup blueberries, frozen
1 cup carrots, grated
1 cup zucchini, 1 cup, grated

Preheat oven to 350°F. Line mini muffin cups with paper liners.

Combine dry ingredients together in a bowl. Combine wet ingredients together and stir into flour mixture until batter is just moistened. Fold zucchini, carrots, and blueberries into batter. Fill prepared muffin cups 2/3 full with batter (a scant tablespoon).

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

I also like to make this as muffin cookies. I grease parchment paper with some non-stick spray, put about a tablespoon of batter per cookie, and bake for 15 mins. This way I don't even have to mess with the paper at all for kids.

Submitted by: Julie S