Preheat your oven to 400°F and line your muffin pans with parchment liners.

Combine the dry ingredients in a large sized mixing bowl (this includes the spices).

Grate the carrots and zucchini and set those aside.

Melt the butter, mix it in with the yogurt, milk, eggs, and vanilla in a smaller mixing bowl.

Pour the liquid ingredients into the larger dry ingredient bowl and whisk until your batter is uniform.

Fold in the grated zucchini, carrots, raisins.

Fill the batter about 80% up the muffin liners and place the muffins in the oven.

In a measuring cup, mix together 1 Tbsp Honey with 2 Tbsp Water. Set this aside for the last few minutes of baking.

Bake for 10 minutes at 400°F, then reduce your heat to 350°F and continue baking for another 5 minutes. If you're going to glaze the top, continue to step 10. If you're skipping the glaze, go to step 11.

Glaze the muffins with the honey and water mixture using a silicone brush, then sprinkle on a few crystals of raw sugar. Shut the oven door and continue baking.

After a total bake time of 18 to 20 minutes, poke a toothpick, bamboo skewer, or knife into a muffin to make sure it comes out clean and fully baked. If they're ready, remove the healthy muffins from the oven, and let them cool for 5-10 minutes before handling them.

Eat and Enjoy!