Preheat the oven to 180 degrees C. Using nonstick cooking spray, grease a 12-cup muffin pan (each cup should measure about 6cm across the top and be about 3cm deep).
Sift the flours and cinnamon into a mixing bowl. Add the sugar, and any bran left in the sieve. Stir in the dried mixed fruit or raisins, and make a well in the centre.
In another bowl, beat together the carrot, zucchini, oil and eggs. Pour this mixture into the well in the dry ingredients and stir until just blended; you may have a small amount of dry flour still visible in places.
Divide the mixture among the muffin cups, filling them about two-thirds full. Bake for 20–25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.
Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, you can freeze them for up to 3 months.