In a large bowl, combine the egs, bananas, vanilla and applesauce. It will be thick.
Add in the shredded zucchini.
In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon together. Add a little of this mixture at a time to the eggs/bananas/applesauce mixture.
Fold in the blueberries.
Using a ⅓ cup measuring cup, add the mixture to muffin liners. This will yield 16-18 depending on how heaping the measuring cup is.
Baking for 18-23 minutes. Check early and test the center for doneness.
Cooking Time: Check the middle of the muffins for doneness at 18 minutes with a dull knife or toothpick. Mine took 23 minutes. Substitutions: You can use frozen blueberries in this recipe if you toss them in a tiny bit of flour before baking so they don't defrost and move down to the bottom of the muffin too quickly. Another tip I just started using is before you add the blueberries to the batter is to scoop about 2 tbsp of the batter in the bottom of each cupcake liner. Then add the blueberries to the rest of the batter and then finish filling the cupcake liners up and finish the recipe as described. Bananas: The bananas are substituting for the sugar. Applesauce: The applesauce is substituting for the vegetable oil. Storage: These can store in a sealed container for 3-4 days. Freezer Friendly: Do a flash freeze and place them on a baking sheet and freeze for 2 hours or so. After they are frozen, take them off the baking sheet and put them in a freezer bag or container. They will last 2-3 months without any problems—Thaw for a few minutes on the counter or in the fridge.