Preheat oven to 350°F. Spray two muffin pans with cooking spray (or use cupcake liners if preferred).
Mix dry ingredients (oats through salt) in a medium mixing bowl; set aside.
Whisk eggs together in a large bowl; add oil and yogurt, then whisk again until blended.
Grate zucchini and carrots; add to egg mixture and stir to combine.
Gradually add dry ingredients to the wet ingredients, stirring gently just until combined. Fold in raisins.
Pour batter evenly into muffin cups.
Bake for 15-20 minutes until a toothpick inserted into the center of a muffin comes out clean.