Zucchini Carrot Muffins

1 1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. flaxseed
1/4 c. chopped walnuts
1 shredded zucchini
1 shredded carrot

Separately:
1/2 c. honey
1/4 c. brown sugar
1 egg
1/4 c. plain yogurt (I used Greek style)
1/4 c. canola oil

Combine two mixtures, add nuts if desired.

Bake at 350 for about 30 minutes, until toothpick inserted in center comes out clean.

Note: I did this with only 1 c. flour initially, but it was too soupy.  If you cut down on the liquid ingredients (reduce the amount of oil, etc.), you can cut down on the flour too.