Carrot-spice muffins

I realize a lot of what I cook is baked, and generally a muffin. Thats because they're easy, quick, and healthy enough I don't feel bad eating them as training food. Plus, I like muffins. And then I discovered/created carrot-spice muffins, and my whole muffin world was turned upside down. These things put all other muffins to shame (well, not all, but many). Despite not having any oil, they're incredibly moist, and there is a complexity of flavors that is just really yummy. mmm. I'm drooling just thinking about them. so, yeah, carrot muffins. The recipe is based loosely off of a combination of recipes found online, so no real source. recipe:

1 1/2 cup flour
3/4 cup whole wheat flour
3/4 cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup carrots, shredded
3/4C applesauce, unsweetened
1/2 cup raisins
1 tsp grated ginger (or 1/2 tsp powdered ginger) --OPTIONAL
1 tsp orange zest --OPTIONAL
1 cup walnuts, chopped
3/4 cup milk (skim is fine)
2 eggs, beaten
1 tsp vanilla

1. Preheat the oven to 350F. Butter or spray a 12 cup muffin pan (regular size – about 1/2 cup each).
2. Mix together dry goods in a large bowl.
3. Stir in carrots, apples, raisins, zest, and nuts.
4. Combine milk, beaten eggs, and vanilla.
5. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened (just until the flour streaks are gone – do not over mix).
6. Fill the cups with batter almost to the top. Bake for 15-20 minutes or until the tester comes out clean when inserted in the center of a muffin.