Pre-heat oven to 180 degrees C. Lightly grease a muffin tray or set aside 10 cake cups.
With a clean cloth, squeeze out as much moisture from the zucchini and sweet potato as you can.
In a small bowl, combine the topping ingredients and set aside.
In a large mixing bowl add the almond meal, flour, baking powder and salt. Stir well with a fork.
In a separate bowl, whisk together the sugar, flax eggs, milk, sunflower oil, apple and vegetables.
Add the wet mix to the dry and fold until just combined, careful not to overwork.
Spoon the batter evenly in the muffin tray or cups.
Spoon the topping mixture on to each muffin.
Bake for 30 minutes or until cooked through.