Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Line a muffin tin with 12 muffin liners or lightly grease the tin with oil.

Step 2: Prepare the Zucchini and Potato

1. Shred the zucchini and potato using a box grater.
2. Place the shredded vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step ensures that the muffins won’t be soggy.

Step 3: Combine the Dry Ingredients

1. In a large bowl, whisk together the almond flour (or oat flour), baking powder, baking soda, salt, garlic powder, black pepper, and thyme.

Step 4: Mix the Wet Ingredients

1. In another bowl, beat the eggs (or flax eggs) with the olive oil, yogurt, and apple cider vinegar until smooth.
2. Add the shredded zucchini and potato to the wet mixture and stir to combine.

Step 5: Combine Wet and Dry Ingredients

1. Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 6: Fill the Muffin Tins

1. Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
2. Sprinkle almond flour or oat flour on top of each muffin for a crunchy finish.

Step 7: Bake the Muffins

1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.