In a bowl mix all the dry ingredients starting from the flour, the almond meal, baking powder, baking soda, salt.
Combine everything and set apart.
In another bowl start mashing the avocado into a cream. Add the eggs and combine well.
Grate the carrots finely and add them to the wet mix.
Grate the zucchini finely, squeeze out the extra liquid with your hands and add them to the mix too.
Add the grated parmesan cheese and the oregano.
Combine the wet ingredients with the dry ones creating a sticky soft dough.
Fill in a muffin tin lightly greased with some coconut oil. You should obtain 12 regular size muffins.
Bake in preheated oven to 400F/180C for 18/20 minutes.