Step 1

Preheat oven to 350F. Grease muffin tin/line with paper liners or silicone baking cups and set aside.

Step 2

Place bananas in a large mixing bowl and mash with a fork. Add zucchini, almond milk and vanilla.

Step 3

Place flour, almond meal, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl, whisking until combined.

Step 4

Pour the dry mixture into wet mixture, stirring just until combined. The batter will be very thick--that's normal! Fold in chocolate chips without over-mixing.

Step 5

Fill sprayed muffin tin evenly with batter, filling about 2/3 full (I use a muffin scoop). Top each muffin with 2-3 additional chocolate chips. Bake for about 20 minutes, or until a knife comes out clean. Cool on a wire rack. Devour sprinkled with flaky sea salt!