Preheat oven to 350 degrees Fahrenheit.  Place paper liners into 18 cups of a muffin tin and set aside. 

Place the egg yolks, one cup of the sugar, and cinnamon into a medium or large bowl and beat for one minute with an electric mixer on medium speed, or vigorously by hand. Add the almond flour, baking powder and gluten free cake meal or potato starch and mix well. Add the carrots, zucchini and walnuts and mix to distribute. 

In a separate bowl, beat the egg whites on high speed until soft peaks form. Turn speed to low and add the remaining sugar, a little at a time, and then turn the speed back to high and beat another minute.

Use a silicone spatula to fold the whites into the batter in four to five parts, mixing increasingly slower with each addition.

Fill the muffins cups about three-fourths full. Bake for 35–40 minutes or until a skewer inserted comes out clean and the top is golden browned; these are better a little over-baked than under-baked. Let cool.