Position a rack in the center of the oven. Preheat the oven to 350ºF. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).
In a separate bowl, mix together the eggs (or 2 scoops of gelatin, if using), zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick. (Note: If using gelatin to sub eggs, you'll want to add 1/8 cup of water)
Spoon the batter into the muffin cups, filling each to the brim. Bake unil the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25-35 minutes. (Note: If using gelatin, go by the color of the muffin, rather than the texture. As the gelatin cools, it gets firmer.