Zucchini Carrot Muffins - No Sugar Added

I just went to take pictures of my moist, delicious muffins, but they're all gone!  I usually make my muffins with some ground dates or prunes and some brown or white sugar, but this is the fist time I've attempted to make muffins with no sugar.  I don't know if these are technically diabetic approved, but you can surely eat them and feed them to your family with less guilt.  I am no expert, but my understanding is that the fiber in the fruits, vegetables, and whole wheat flour, as well as the beneficial effects of cinnamon, should slow the body's conversion of the ingredients into simple sugars (needing insulin) making them low-glycemic.  I welcome anyone who can comment on this.

Here's what you need to make about 2 dozen small/medium muffins:

3 zucchini - grated

3 carrots - grated

8-10 prunes - blended

8-10 dates - blended

2 or 3 eggs

1/2 cup olive or vegetable oil (or some combination with natural apple sauce)

2-3 Tbsp agave syrup (optional)

1/4 tsp vanilla or 1/2 tsp vanilla sugar

1/4 - 1/2 tsp salt (depending on your taste)
1 tsp cinnamon

1 teaspoon or 5 grams (1/2 packet) baking powder (I couldn't find baking soda, but you could use a combination.)

2 cups whole wheat flour
1/2 cup raisens, more to taste

Grate vegetables, move to large mixing bowl.
Blend dates, prunes, and other wet ingredients.  Add to vegetables.
Mix dry ingredients, then add.
Mix until consistency is even with no pockets of flour, then portion into muffins or a loaf.

Bake on 350 F or 175 C for at least 15 minutes, depending on size of muffins.

Carrot Cake Option:
Substitute 4 carrots for zucchini, add 1/2 tsp cinnamon and allspice.  Bake until firm.
Top with sweetened cream cheese or meringue.  (You can whip cream cheese with agave syrup, honey, or Splenda, if you want to avoid the traditional powdered sugar.)