heavenly carrot-zucchini muffins

i am blessed to take a natural cooking class with another "healthy homes for jewish families" mom, yael leah. wednesday she made a gorgeous carrot muffin in the class. i based this recipe on hers.

2c white whole wheat flour
2c ground mixed nuts (costco, yahoo!)
2/3c ground flax seeds
2 tsp baking soda
1/2 tsp salt
3 tsp pumpkin spice (clove, nutmeg, cinnamon)
1/2c coconut oil  **
1c olive oil
6 tbsp agave nectar   **
2c natural sugar **
4 eggs
2c shredded carrots
2c shredded zucchini

** her recipe called for more coconut oil. since i was doubling it, that became prohibitively expensive for me.

** yael leah says she does not like agave nectar, for whatever her reasons (she did not divulge them in the class, and since i am basing this recipe on hers, i feel compelled to share her opinions). HER recipe called for maple syrup, an ingredient i didn't have at the time.

** yael leah's recipe called for date or coconut sugar, an ingredient i also didn't have at the time.

this recipe accidentally became a carrot-zucchini one. as i said, the original recipe called for just carrots. but since i was doubling the recipe, i was getting tired of peeling all those carrots! i decided to use zucchini instead! it worked beautifully. another thing that yael leah (trained natural foods cook) did was mix her wet and dry ingredients separately, and then incorporate them closer to the end. i just threw everything into a bowl and mixed like crazy. put into 24 sprayed muffin tins and baked at 350 for about 25 mins. i made these muffins late this afternoon and now there are only 7 muffins left. they were devoured! :-)