Preheat oven to 375 degrees.

Prepare flax eggs by whisking flax meal and water. Set aside to gel for about 10 minutes. 

Mash the banana and add to a large mixing bowl. Add maple syrup, apple sauce, brown sugar (if using), salt, cinnamon, and soy milk. Stir in flax egg mixture. 

To a large tea towel, add the grated zucchini, carrots, and apples. Squeeze as much liquid out as possible. Add the squeezed out stuff to a separate bowl and stir to break apart. 

Add oats, almond meal, baking mix and baking soda to the grated carrot mix. Use your hands to break up any lumps and incorporate the dry ingredients well with the grated ingredients. 

Add the wet ingredients to the dry and mix until all the dry ingredients are incorporated. I use a large fork for this. 

If adding chocolate chips to the entire batch, add now. Or fill one muffin pan with batter as is and then add chocolate chips to the rest. 

Scoop into muffin tins (lined with parchment if desired) and bake at 375 degrees for 20-25 minutes. I tested with a toothpick and it came out nearly clean at 22 minutes. 

Cool on a wire rack and when completely cool, store in an airtight container on the counter for a day or so or in the fridge for a week. Freeze for best and longest storage.