Preheat your oven to 350 degrees Fahrenheit. Spray your jumbo muffin tin with non-stick spray and set aside.
Use a grater to shred the carrot, zucchini, and apple. Lay them on a paper towel and cover with additional paper towel and pat dry. Lay an additional towel on them to continue to remove moisture while you continue to make the batter.
In a large bowl add all other ingredients and stir until well combined. Add shredded fruits and veggies and stir in until just combined. Be careful to not overstir.
Add to oiled muffin tin and bake for 30 minutes or until a toothpick comes out clean.
Once done, immediately remove from pan and allow to cool on a cooling rack. Enjoy!