Preheat oven to 350 degrees F. Line a muffin pan with paper liners. Lightly coat liners with olive oil spray. If not using liners, coat pan lightly with olive oil spray.
Gently spoon flour into measuring cups; leveling with a butter knife. In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon and ginger, sifting mixture twice. Stir in oats and ground flax seed.
In a large bowl, using a spatula or wooden spoon, lightly beat eggs. Add coconut palm sugar, oil, applesauce, yogurt, vanilla and orange zest, mixing well.
Gradually, fold flour mixture into egg mixture just until combined. Do not over-mix. Fold in grated zucchini, raisins or dried cranberries and chopped almonds.
Allow batter to rest for 30 minutes. Divide batter equally into prepared muffin cups.
Bake for 20 to 25 minutes or until muffin tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Let cool for 5 minutes. Remove muffins to a rack to finish cooling.