Crispy Parmesan Zucchini Potato Muffins

Ingredients

• 1 cup of almond flour (or any gluten free all purpose flour)
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/8 teaspoon of crushed red pepper flakes (optional)
• 1 large potato, peeled and grated (about 1 cup)
• 1 large zucchini, grated (approximately 1 to 1 ½ cups, lightly squeezed to remove excess moisture)
• 2 tablespoons of fresh chives or green onions, finely chopped (optional, for extra freshness)
• 4 large eggs (lightly beaten)
• 1/4 cup of full fat Greek yogurt (adds moisture and tang without extra fat)
• 3/4 cup of grated parmesan cheese
• 1/4 cup of milk (or unsweetened almond milk for dairy-free option)
• 2 tablespoons of olive oil (for brushing the muffin tin and adding extra flavor)
• 1/2 teaspoon of garlic powder
• 2 tablespoons of fresh basil or parsley, chopped (optional, for garnish)