Easter Ginger, Carrot & Zucchini Breakfast Muffins

1. Preheat oven to 350 degrees F.
2. In a large bowl mix the flour, baking powder, baking soda, salt, cinnamon, ginger, flax, bran, brown sugar, and coconut. Set aside.
3. In another bowl, whisk the eggs, oil, honey, agave, vanilla extract, and vanilla bean paste. Stir in the carrots and apple, and zucchini.
4. Fold the wet ingredients into the flour mixture just until moistened. Divide batter evenly into a lightly oiled muffin pan, or fill muffin cups (makes up to 20 standard sized muffins).
5. Bake for 18-20 minutes. Remove from pans and allow to cool completely on a cooling rack before storing them.