Prepare your flax eggs by mixing together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside to thicken.

Place 2 cups of old-fashioned oats into a food processor or blender (leaving the remaining ½ cup of oats to add to the muffins later) and blend until a fine flour forms. Pour the flour into a mixing bowl.

To the oat flour, add in the remaining dry ingredients, from the ½ cup remaining old-fashioned oats to the salt. Stir to combine.

Grate your zucchini and carrot and coarsely chop into smaller pieces if desired. Place the zucchini into a paper towel or dish towel and squeeze out some of the excess water. Then add the zucchini and carrot into the mixing bowl with the dry ingredients.

Add the remaining wet ingredients into the bowl with the dry ingredients and shredded vegetables and stir everything until just combined.

Divide the batter evenly among the prepared muffin cups. Bake the muffins for about 26 minutes or until a toothpick inserted into the center comes out clean.

Remove the muffins from the oven and allow them to cool for a few minutes in the pan before carefully removing them and allowing them to cool completely on a wire rack.

Store in an airtight container in the fridge for a few days or freeze them and reheat as needed.

To reheat a frozen muffin, place the frozen muffin onto a plate and microwave it on high for about 2 minutes.