Corinna's Zucchini and Sweet Potato Mini Muffins

1 cup all purpose flour
1 cup whole wheat pastry flour (I use Bob’s Red Mill Organic)
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
½ cup packed brown sugar
¼ cup vegetable oil
½ cup applesauce or Greek yogurt (can be a combination of both)
3 large eggs
1 teaspoon vanilla extract
1 ½ to 2 cups grated zucchini
1 ½ to 2 cups grated peeled sweet potato

Preparation- one batch makes approximately 4 dozen mini muffins 

Preheat oven to 350°F. Sift first 5 ingredients into medium bowl. Beat sugar, oil, eggs and vanilla to blend in large bowl. Mix in zucchini and sweet potato. Add dry ingredients and stir well. Transfer batter to prepared mini muffin pan. I spray them with Baker’s Joy or you can use butter and flour. Fill batter almost to the top and bake until tester inserted into center comes out clean, about 15 minutes. Cool in pan on rack 10 minutes. If the pan is well prepped, the muffins generally come out without a problem, but you can run a knife around the edge if need be. Turn out onto rack and cool completely.