Healthy Blueberry Oatmeal Muffins

0 Preheat the oven to 350° F. Line a muffin pan with cupcake liners. Set aside.
1 In a bowl, whisk together the mashed banana, egg, milk, maple syrup, and vanilla extract. 
4 Before adding the shredded zucchini and carrot to the batter, try squeezing them in a strainer or paper towel to remove excess liquid. 
3 To the same bowl add the flour, oats, baking powder, baking soda, pinch of salt, cinnamon and nutmeg. Mix well. Fold in shredded carrot, zucchini and blueberries. 
2 Spoon the batter into muffin liners, filling them all the way to the top and bake for 20 minutes or until a toothpick comes out clean. Allow the muffins to cool for 5 minutes in the pan and enjoy.