Preheat oven to 375F/190C.
Line regular size muffin pan with paper liners or grease pan.
In a bowl, whisk together muffin mix and wheatgerm. Add carrot, zucchini, applesauce and water and stir until combined. Do not over stir.
Fill muffin cups 0.75 full and top with pieces of banana chips.
Bake in centre of oven for 20–25 minutes, until tops are firm to the touch and golden.
Tip: Wrap in plastic wrap for a quick on-the-go snack. Store in an airtight container and freeze up to 2 weeks.