Pre-heat oven to 375° degrees. Prepare a 12-cup muffin tin with muffin/cupcake liners. Set aside.
Make the streusel topping
In a medium or large bowl, sift together flour, brown sugar, granulated sugar, ground cinnamon, and green apple until well blended.
Using your hands or two forks, add the cubes of butter and knead them into the dry mixture until you get a nice crumble. Set aside.
Make the muffins
In a stand mixer or using a hand mixer over a large bowl, cream the butter and both sugars until well blended, about 2 to 3 minutes. Slowly add the eggs one at a time, then the vanilla and the almond milk.
With the mixer on slow speed, gently add the green apples, carrots, and zucchini. Mix for 1-2 minutes until well blended.
While the wet ingredients are mixing, in a separate, large bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon.
Slowly add the dry ingredients to the wet ingredients until well blended.
Using a medium cookie scooper or spoon, fill muffin cups about ¾ of the way.
Top each muffin cup with enough streusel to cover the top of the muffin batter.
Bake at 375° degrees for 22-25 minutes, until the tops are golden brown and a toothpick placed in the center of a muffin comes out clean.
You can also make these muffins without the streusel topping for a healthier version, but the streusel topping really adds a nice buttery crunch to these muffins.