Yummy healthy muffins

This is a muffin recipe I got from a friend and adapted. I basically break it down into wet and dry ingredients. Then you can substitute any fruit/veg puree or grated. And for the wet fat you can use butter, oil, coconut oil and/or yogurt. As you can see the recipe calls for 1/2 c sugar. I never use that much. Depends on what the fruit/veg ingredients are. Sweet potatoes require almost no sugar, prunes too. 1/8-1/4 c sugar is really the most you need. Bananas are great too. Have fun playing!

Time 20 minutes
Serves 12
Ingredients

1/4 c. canola oil
1/2 c. brown sugar (1/8 c sugar and a few squirts agave)
1 egg
3/4 c. applesauce
1 c. grated carrots
1 c. grated zucchini
1 c. all-purpose whole wheat flour
3/4 c. all-purpose flour (1 c mix millet flakes, wheat germ, ground flax seed)
2 t. baking powder
1 t. cinnamon( replaced cinnamon and nutmeg with 1 tsp apple pie spice)
1/2 t. ground nutmeg
1/2 t. salt (replaced with ½ tsp baking soda)

How to make it:

Preheat oven to 400F
In a large bowl, whisk together oil and sugar.
Beat in egg, then applesauce.
Stir in carrots and zucchini.
In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
Fold dry ingredients into wet, until just mixed.
Spoon batter to the very top of sprayed, paper-lined muffin cups and bake 18-20 minutes or until a toothpick comes out clean when inserted in a muffin. (Mini muffins ready in about half the time)

(Calvin likes the mini muffins WAY better and they don't cook quite as goopy as regular size muffins)