Combine flour, baking powder, cinnamon, baking soda, salt, and brown sugar in a large bowl.  Stir in the zucchini, carrot, raisins, and coconut.  In a large measuring cup, combine buttermilk substitute, oil, and egg replacer.  Add wet ingredients to the dry ingredients all at once and fold just until moistened.  Divide among 12-15 muffin cups.  Bake at 400 for 20-25 minutes or until toothpick comes out clean.