Healthy Zucchini-Carrot Muffins

1 1/2 cups all-purpose flour

3/4 cup wheat flour

3/4 cup oat flour (if you don't have this just blend oats into a finer consistency)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt or vanilla

3/4 cup honey

2 teaspoons vanilla

1 cup shredded zucchini

1 cup shredded carrots

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Preheat oven to 400 degrees. Combine all ingredients starting with the dry items first, then going down the list. Stir in the zucchini, carrots, pecans and raisins just until blended.

Bake 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Cool for 10 minutes before taking out of muffin tins.