Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan. In a small bowl, stir together the ground flaxseed with the water and set aside for 5 minutes to make a "flax egg."
4 tablespoons flaxseed, 10 tablespoons water
Meanwhile, combine flour, brown sugar, baking soda, spices, and salt in a large mixing bowl. Add grated carrots and zucchini to the dry ingredients and toss to coat the veggies.
2 cups (300 grams) whole wheat flour, ½ cup brown sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon salt, 1 ½ cups carrots, 1 ½ cups zucchini
In a separate bowl, whisk together the oil, applesauce, vanilla extract, milk, and flax egg. Pour wet ingredients into dry ingredients and fold gently to combine, being careful not to over-mix. The batter will be thick.
¼ cup canola oil, ⅓ cup applesauce, 2 teaspoons vanilla extract, ¼ cup dairy-free milk
Divide the batter evenly amongst the muffin tin wells (they will be filled to the top), sprinkle with slivered almonds or pepitas, if desired, and bake for 25-28 minutes or until a toothpick comes out clean. Let rest for 5 minutes before transferring to a wire rack to cool completely.
Slivered almonds or pepitas