Preheat your oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
Grate the small zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towel to prevent soggy muffins.
In a large mixing bowl, combine the grated zucchini, olive oil, cottage cheese, beaten eggs, crumbled feta, and half of the Spike seasoning. Stir until well blended.
In another bowl, whisk together the almond flour, flaxseed meal, baking powder, and the remaining Spike seasoning.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
If using, fold in the sliced green onions for an extra pop of flavor.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
