Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with non stick cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together the sugar, applesauce, oil, and eggs until well combined. Add in the flour mixture and stir until combined.
Fold in the grated zucchini, carrots, and raisins. Use a muffin scoop or spoon to scoop batter into prepared muffin tin.
Bake on center rack in preheated oven for 22-25 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Let the muffins cool in pan for 5 minutes before removing to cooling rack to cool completely.
These are the ultimate make-ahead breakfast muffin. They stay super moist thanks to the carrot and zucchini. Just store in an airtight container in the refrigerator for up to a week. *For a gluten-free muffin, use a cup-for-cup gluten free flour mix.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com