- Preheat oven to 350 degrees F.
- In a large bowl combine almond meal, coconut flour, cocoa powder, baking soda, baking powder and sea salt.
- In a separate bowl combine mashed banana, almond milk, eggs, honey and vanilla extract.
- Add wet mixture to dry mixture and stir to combine.
- Place grated zucchini between two layers of paper towel or a dish towel and squeeze out liquid.
- Add zucchini to batter.
- Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups.
- Bake for 25 mins or until tops spring back when touched.
- Let cool for 10 minutes before removing and allowing to cool completely on a wire rack.
*Make sure you’re using almond meal and not almond flour.