Step 1

Preheat oven to 350℉ and line a muffin tin with liners or grease with a little extra oil.

Step 2

Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.

Step 3

Place very ripe bananas in a medium bowl and mash until smooth.

Step 4

Add oil, eggs, vanilla extract, honey/maple syrup, and milk to the bowl with the banana. Mix.

Step 5

Add flour, oats, baking powder, baking soda, salt, and cinnamon to the bowl with the wet ingredients. Mix until just combined. DO NOT over mix or your muffins might lose their lovely fluffiness.

Step 6

Add zucchini, walnuts, and chocolate chips and fold them in, again being careful to not over mix.

Step 7

Portion batter into prepared muffin tin. Top with more walnuts and chocolate chips, if desired.

Step 8

Bake for 22-24 minutes, or until muffins are golden on top and a toothpick inserted into the middle of one muffin comes out clean. TIP: If you have a kitchen thermometer, bake until your muffins are 200℉ in the center. This will ensure they are cooked through but aren't over baked, which can result in a dry muffin. Allow them to cool in pan for 15 minutes before enjoying.

Step 9

Once cooled completely, store in fridge for 4-5 days or in freezer for up to a month.