Carrot Zucchini Yogurt Muffins -- adapted from allrecipes.com

Ingredients:
2 cups whole wheat pastry flour or half whole wheat, half all-purpose
1 cup oat flour (grind up oats in food processor)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/3 cup sugar (we don't add...)
1/2 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans or walnuts (optional)

Directions:

1) Preheat oven to 400 degrees F. Lightly grease 24 muffin cups.

2) 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, oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans or walnuts. Scoop into the prepared muffin cups.

3) Bake 15 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.