Zucchini Yogurt Muffins

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour**

3/4 cup oats

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain or vanilla yogurt

1 cup white sugar

3/4 cup honey

2 teaspoons vanilla extract

1 cup shredded zucchini

1 cup shredded carrots

1/2 cup chopped pecans (optional)

1/2 cup raisins or craisins(optional)

Directions:

-Preheat oven to 400 degrees F (200 degrees C). 

-Lightly grease 24 muffin cups.

-In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. 

-In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. 

-Mix the flour mixture into the egg mixture (don't overstir). 

-Fold in the zucchini, carrots, pecans, and raisins. 

-Scoop into the prepared muffin cups.

-Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. 

-Cool 10 minutes before transferring to wire racks to cool completely.

** I'm sure you can substitute more white flour for the wheat flour.