Preheat oven to 375 degrees F.

Place paper muffin liners in a 12 muffin tin and spray with olive oil. Set aside.

Take two small bowls and make two flax eggs by adding 1 tablespoon of ground flax meal to each bowl and then 2 tablespoons of water to each small bowl. Stir to mix the flax and water together and then set aside for at least 5 minutes.

Grate the zucchini and squeeze out as much excess water as possible using either your hands, paper towel or cheese cloth (don't skip this part!). Set aside.

Combine Dry Ingredients in a medium mixing bowl. Stir to combine with a fork or whisk to ensure no lumps and that everything combines well. Set aside.

In a large bowl, add applesauce, mashed banana and almond milk.  Stir to combine.

Add the two flax eggs to the applesauce mixture and mix gently for just a few seconds.

Add the zucchini to the applesauce mixture and gently mix for a few more seconds.

Pour the Dry Ingredients a little at a time into the Wet Ingredients and stir to combine.

Once the wet and dry ingredients are fully combined (don't over-mix) add the chocolate chips and melted plant based butter.

Stir to combine, again being careful to not over-stir.

Scoop dough into muffin liners, filling almost to the top (they will rise a bit).

Bake in the preheated oven for 32 minutes or until a toothpick comes out clean.

Let cool for 2-3 minutes and then carefully remove and place on a cooling rack as soon as possible.

Let fully cool before serving.