Better Carrot Zucchini Muffins

I have pictures of the empty pantry to share, I just need to take a moment to upload them. I'm so proud of us!

I can't seem to leave any recipe alone.. this version of the Carrot Zucchini muffins tastes so much better than the all recipes one.

Carrot Zucchini Muffins

Ingredients:
1 c. all-purpose flour
1 1/2 c. whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground allspice
1 tsp. salt
3 eggs
1/2 c. unsweetened applesauce
1 1/2 c. brown sugar
1 1/2 c. grated unpeeled zucchini
1 1/2 c. grated carrot
2 tsp. vanilla extract

Directions

1. Preheat oven to 325 degrees.
2. Mix together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt in a large bowl until well blended.
3. Stir together eggs, applesauce, brown sugar, zucchini, carrots, and vanilla until well combined.
4.Add the flour mixture, stirring just until blended.
Pour the batter into muffin wrappers and bake until a toothpick inserted in the center comes out clean, about 45 minutes.