Zucchini Yogurt Multigrain Muffins - AKA Sugar-Cinnamon Muffins

I renamed these muffins so my children would eat them. ;)  They gobbled them up!  And my picky husband even loved them!  I originally got the recipe from AllRecipes.com here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx  and then modified it based on what I had on hand.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

[In place of the all-purpose flour, I used 2 packets of Low Sugar Maple & Brown Sugar instant oatmeal ground up in food processor, 1 1/2 cup whole wheat flour, 3/4 cup Pecan flour, 1/4 cup ground flaxseed]
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (I omitted this because I was out)
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (I used 1/2 apple grated in food processor)
1 cup plain yogurt
1 cup white sugar (I omitted)
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini (shredded in food processor and then patted down with paper towels to remove some of the liquid)
1 cup shredded carrots (shredded in food processor)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.  (I made 24 mini muffins and 8 mini loaves)
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, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.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 baked the mini muffins for 10-11 mins. and the loaves for 12-15 minutes)

These were so increbibly delicious.  The last addition I made to the mini loaves was I sprinkled cinnamon-sugar on top before baking.  This made them more appealing to the kids, but since I omitted the sugar originally I didn't feel so bad about adding the small amount of sugar to the top.  Very moist and good!!!  A great way to sneak in some veggies!