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.

Peach Muffins

I got this from my friend Jana's blog, doublethedeliciousness.blogspot.com. They are so good, you can also use strawberries instead of peaches.
1 1/2 cup flour
1 1/2 teaspoon baking powder
3/4 cup sugar
1 egg
1/2 cup butter, softened
1/2 cup peach yogurt
1 teaspoon vanilla
1 cup peaches, well drained and chopped (or use some fresh peaches)
1/2 teaspoon almond extract

Combine eggs, yogurt, butter, vanilla. Add the dry ingredients. Add the almond extract to the peaches then fold in to muffin mix. Fill muffin tin almost to the top. These muffins don't rise much. Bake at 400 degrees for 15-20 minutes, cool in pan for 10 minutes.

You can put slivered almonds on top of each muffin before you bake them if you like. These are good warm but they are just as good the next day.