In a large mixing bowl, combine flour, oats, baking powder, salt and cinnamon. In another large bowl, combine applesauce, maple syrup/agave and oil. Add zucchini and carrots and then stir in milk. Add wet ingredients to dry ingredients, then stir in dried cherries and mix until well-combined.
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Spoon batter into lightly greased muffin cups, filling each cup until almost full. Bake at 375 degrees for 18-20 minutes for regular size muffins or 25-30 minutes for jumbo, until muffins are lightly golden and toothpick comes out clean. Let muffins cool in the pan for 5 minutes, then remove from pan and cool on a cooling rack. Store leftover muffins covered at room temperature. Makes about 12 regular-sized muffins.
