Step 1: Prepare the Vegetables

1. Grate the zucchini and potato using a box grater.
2. Place the grated vegetables in a clean kitchen towel and squeeze out as much water as possible. This ensures the muffins don’t become soggy.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the almond flour or oat flour, gluten-free flour, baking powder, baking soda, salt, garlic powder, and thyme or oregano.

Step 3: Mix the Wet Ingredients

1. In a separate bowl, whisk the eggs, olive oil, and dairy-free milk until well combined.
2. Add the squeezed zucchini and potato to the wet ingredients and mix until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the bowl with the dry ingredients.
2. Stir until a thick, slightly lumpy batter forms. Do not overmix.

Step 5: Prepare the Muffin Topping

1. In a small bowl, mix almond flour or oat flour with olive oil and a pinch of salt. This will create a light, crumbly topping.

Step 6: Fill the Muffin Tin

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. Spoon the batter into the muffin cups, filling them about ¾ full.
3. Sprinkle the almond or oat flour topping over each muffin.

Step 7: Bake the Muffins

1. Bake for 25-30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
2. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely