Zucchini, Carrot and Yoghurt Muffins

Ingredients

1 1/2 cups (190g) plain flour
3/4 cup (95g) wholemeal flour
3/4 cup (95g) oat flour
1 teaspoon salt
1 teaspoon bicarb soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

3 eggs
1/2 cup (125ml) vegetable oil
1/2 cup unsweetened apple sauce
1 cup plain yoghurt
1 cup (220g) white sugar
3/4 cup (250g) honey
2 teaspoons vanilla essence
1 cup grated zucchini
1 cup grated carrots
1/2 cup (60g) chopped pecans
1/2 cup (85g) sultanas

Directions:

1. Preheat oven to 200 degrees C.
Lightly grease 24 muffin cups.
2. In a bowl, sift together the plain flour, wholemeal flour, oat flour, salt, baking powder, bicarb soda, cinnamon and nutmeg. In a separate bowl, beat together eggs, vegetable oil, apple sauce, yoghurt, sugar, honey and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans and sultanas. 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.