Preheat the oven to 350°F. Grease the muffin pan with cooking spray or line with paper liners.
Add eggs and egg white to a bowl. Beat using a whisk until smooth. Pour vegetable oil t the beaten eggs and whisk until combined.
Then, add grated zucchini, grated carrot, and raisins. Mix until combined. *If grated zucchini or grated carrot is very wet, squeeze out the excess moisture. Set aside.
Add rolled oats, flour, wheat flour, sugar, baking powder, cinnamon, and salt to the large bowl. Stir. Add the wet ingredients. Mix until combined.
Scoop the batter into the prepared muffin pan. Fill each liner about ¾ full.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the muffin pan at room temperature. Then remove the zucchini carrot muffins from the pan. Enjoy!