The combination of zucchini, oats and flax gives these little muffins a healthy boost of fiber along with a nutty, wholesome flavor. Their sweetness comes from ripe bananas and maple syrup instead of refined sugars, so they they make a great, parent-approved snack or breakfast treat for kids. Feel free to swap in dairy milk and a real egg for a non-vegan version. For a more dessert-like muffin, add mini chocolate chips and chopped toasted nuts, or top the muffins with the streusel from June’s other muffin recipes.