Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.

In a large bowl, whisk together all-purpose flour, whole wheat flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.

In a separate bowl, whisk together brown sugar, honey or maple syrup, eggs, unsweetened applesauce, vegetable oil, and vanilla extract.

Gently pour the wet mixture into the bowl with dry ingredients and fold together with a spatula, being careful not to overmix.

Fold in the shredded carrots and zucchini, mixing until they are evenly distributed. Add chopped nuts if desired.

Scoop the batter into the prepared muffin cups, filling each about two-thirds full.

Bake for 18-20 minutes, checking for doneness with a toothpick. It should come out clean or with a few moist crumbs.

Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely before serving.