Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine the coconut flour, almond flour, cinnamon, baking soda, and salt in a small bowl, set aside.
Put banana, coconut sugar, and coconut oil into your food processor fitted with the “S” blade or blender (Vitamix) and process until smooth.
Add the eggs, vanilla, and apple cider vinegar and process/blend until just combined.
Add the dry ingredients to the wet and pulse to combine.
Add the zucchini and process/blend until evenly mixed into the batter.
Mix in chocolate chips (or cinnamon chips) by hand.
Scoop the batter into the prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
These muffins freeze VERY well. I make a batch, freeze them and pop them out for an easy, healthy breakfast for my kids! I just reheat for 1 minute in the microwave (from frozen) and let them cool a bit! My kids LOVE these.
This recipe is slightly adapted from the blog Meaningful Eats! Please click here for the original recipe!