Zucchini Yogurt Multigrain Muffins

1 1/2 c all-purpose flour
3/4 c whole wheat flour
3/4 c oat flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 eggs
1/2 c vegetable oil
1/2 c unsweetened applesauce
1 c plain yogurt
3/4 c honey
1 c white sugar
2 tsp vanilla extract
1 c shredded zucchini
1 c shredded carrots
1/2 c chopped nuts(optional)
1/2 c raisins (optional)

Directions

1. Preheat oven to 400 degrees F.  Lightly grease 24 muffin cups
2. In a bowl, sift together the three flours, salt, baking powder, baking soda, cinnamon, and nutmeg.
3. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey and vanilla.
4. Mix the flour mixture into the egg mixture.  Fold in the zucchini, carrots, nuts and raisins.  Scoop into the muffin cups.
5. Bake 18 to 20 minutes in the preheated oven, until a toothpick insert in the center of a muffin comes out clean.  Cool 10 minutes before transferring to wire racks to cool completely.