Zucchini Carrot Muffins

I found this recipe on About.com . I made a few modifications and they turned out awesome!!

• 2/3 cup Unsweetened Apple Sauce (instead of the oil)
• 2 large eggs
• 1/4 cup granulated sugar (changed amount from original)
• 1/2 cup light or dark brown sugar, packed (changed amount from original)
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour (instead of white flour)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup finely shredded unpeeled zucchini
• 1 cup finely shredded carrot
• 1/2 cup of raisins

Preparation:

Heat oven to 375°. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.
Fill greased muffin cups about 3/4 full; sprinkle. Bake for 20 minutes. Makes 12.