Start by preheating your oven to 350°F (175°C). If you’re using muffin liners, line your muffin tin now; if not, lightly grease the cups with cooking spray or a bit of oil.
In a medium bowl, whisk together the gluten free flour, cinnamon, baking powder, baking soda, salt, and ground nutmeg.
In a large mixing bowl, combine the maple syrup, avocado oil, applesauce, granulated sugar, eggs, and vanilla extract. Whisk these together until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Fold in the finely grated zucchini, then add about half of the chocolate chips and the toasted walnuts, saving the rest for topping.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way full. Sprinkle a pinch of sanding sugar on top if desired.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
