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Preheat your oven to 350°F and place a rack in the center of the oven.
Line a 12-cup standard muffin tin with paper muffin cups, or grease it with spray or butter.
In a large bowl, whisk together the flour, almond flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
In a separate large bowl, mix together the melted butter, eggs, maple syrup, vanilla extract, sweet potato, zucchini and banana.
Fold the dry ingredients into the wet ingredients until there are only a few streaks of flour left.
Add in your chocolate chips or other add-ins, and continue folding until combined. Make sure to scrape the sides and bottom of the bowl.
Pour the batter into the prepared muffin cups a little past the top of each cup (this yields tall muffins).
Place some extra chocolate chips or other add-ins on top of each muffin.
Bake for 20-25 minutes, until the muffins are set and slightly brown.
Enjoy, and store any leftover muffins in an airtight container on the counter for one day, in the fridge for a week, or the freezer for three months.