Carrot Zucchini Muffins - virtually fat free!

Okay - so excited about these! I have had a hard time getting a healthy, yet moist muffin to work. They always taste okay, but are so dry. I thought these turned out SO good! I took a recipe and changed some things up a bit. My husband even commented on how good they were. My three year old wasn't so much a fan, I think its because of all the chunks in them. But that's how I liked them. These would be a perfect neighbor or friend gift! ENJOY!

Ingredients:
1 1/2 C Whole wheat Pastry Flour
3/4 C White Flour
3/4 C Oat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Eggs ( I decided to keep these in, because I took out all other fat, you could use egg substitue or 6 eggs white if you wanted to lessen the fat even more)
1/2 C Canola Oil (I used Crushed pineapple and LOVED IT)
1/2 C Unsweetened Applesauce
2 Tbl Coconut Oil (optional - it just helps bind the muffins a little better) (can be found in the health section)
1 C Plain Yogurt ( I used plain greek yogurt, just to not add so much water, you could use vanilla flavored yogurt to sweeten it even more)

1 C White Sugar ( I only used 1/2 C and you couldn't tell!)

3/4 C Honey (I used 1/2 Agave, or you could nix all the sugar and use 3/4-1 C Agave)

2 tsp Vanilla Extract

1 C Shredded Zucchini

1 C Shredded Carrot

1/2 C Chopped Pecans (Optional)

1/2 C Raisins (optional)

Directions:

1) Preheat oven to 400. Grease muffin tins

2) In bowl, mix or sift all dry ing. (flours, soda, powder, cinnamon, and nutmeg). In separate bowl beat eggs and oil (or pineapple) and applesauce, yogurt, sugar, honey, and vanilla. Beat well. Slowly mix in dry ingredients. Don't over mix! Huge key in baking muffins or cakes! Fold in Zucchini, carrots, pecans, and raisins. Scoop into tins.

3) Bake 18-20 minutes. Cool 10 minutes in pan, before transferring to wire racks.

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