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Preheat the oven to 425°F. Grease a standard 12-cup muffin pan, or line with baking cups and spray with nonstick spray. , In a large bowl, whisk together all of the dry ingredients to combine. , In a separate large bowl, whisk together the grated apple or carrot, milk, eggs, and oil or butter. Add the dry ingredients to the wet ingredients. With a flexible spatula, mix until no dry streaks remain. , Divide the batter evenly among the wells (they will be mostly full). A muffin scoop is a helpful tool here. , Bake the muffins for 13 to 16 minutes, until the edges are golden brown and the tops spring back when lightly pressed. Let cool slightly, then serve warm. , Store any leftover whole grain muffins, well-wrapped, at room temperature for up to 3 days, or freeze for up to 1 month.