Step 1

Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.

Step 2

In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.

Step 3

In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.

Step 4

Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.