In large bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended.
Mix 1/2 the crushed walnuts (1 1/2 Tbsp) into the batter.
Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 Tbsp crushed walnuts.
Bake in the oven for 20-25 min, until a toothpick poked into the center of a muffin comes out clean. Let cool.
Nutrition Info Per Serving (1 muffin): Calories 147 Total Fat 3.5 g Sodium 246 mg Total Carbohydrate 25 g Dietary Fiber 2.5 g Sugars 7 g Protein 4.5 g