These muffins are easy to make dairy free. Add 3 teaspoons vinegar to 2/3 cup coconut milk and let stand for 10 minutes, then use in place of the buttermilk in the recipe.
Preheat oven to 375 F. degrees Fahrenheit. Line a 12-cup muffin tin with liners or grease lightly with coconut oil.
In a medium mixing bowl, whisk together the coconut oil and maple syrup. Whisk in the eggs, whisking until well combined. Add the buttermilk and vanilla and whisk to combine,
In a large mixing bowl, whisk together the flours, cinnamon, baking powder, baking soda, salt and nutmeg. Pour the wet ingredients into the dry and stir together until no flour shows. Add the zucchini and the nuts if using and stir to incorporate.
Divide the batter evenly between the 12 muffin cups. Place in the oven and bake for 20-25 minutes, until a toothpick inserted into a muffin comes out clean.
Remove tin from oven and place on a wire rack to cool for 5 minutes, then remove muffins from the tin and let cool completely. Muffins will keep in the fridge in an air-tight container for 5 days.