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Preheat the oven to 200c/390f. Line or grease a six hole muffin tin.
Squeeze the water from the grated carrot and zucchini. You can also use a nut milk/fine mesh bag** or sieve to do this, pushing the water from the vegetables with your hands or the back of a spoon.
Retain the water from the vegetables in a small bowl, and add the almond milk, apple cider vinegar and oil. Give it a stir and set it aside.
In a large mixing bowl, combine the buckwheat flour, oat flour, oats, garlic and onion powder, baking powder, baking soda and salt.
Slowly pour the wet ingredients into the dry and gently mix everything together until combined.
Add in the grated vegetables and chopped dill, then gently fold them through the batter.
Evenly distribute the batter throughout the prepared tin. Sprinkle the pumpkin seeds over the top, and gently press them in.
Bake the muffins in the oven for 25-30 minutes, until they are risen and golden. A knife or skewer placed through the middle will come out clean when they're done. Allow to cool fully before eating.