Arrange a rack in the center of the oven and preheat the oven to 350°F.
Line a 12-cup standard muffin tin with paper muffin cups. (Or spray tin with olive oil)
In a large bowl, combine the almond flour, oats, walnuts, currants or raisins, if using, cinnamon, nutmeg, baking soda, and salt.
In a separate bowl, mix together the eggs, zucchini, carrot, butter, maple syrup, and vanilla.
Add the wet ingredients to the dry ingredients, mixing until just combined.
Spoon the batter into the muffin cups filling each to the brim.
Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.