Step 1

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a muffin tray with liners

Step 2

Using a cheese grater, grate the zucchini. Place the grated zucchini between paper towel and squeeze firmly to remove as much water as possible.

Step 3

In the bowl of an electric mixer combine the banana, eggs, vanilla and honey and mix until the banana is beaten into a smooth consistency.

Step 4

Add in the baking soda, cinnamon, almond flour, coconut flour and salt and mix until well combined. Finally add in the grated zucchini and chopped walnuts.

Step 5

Divide the batter between 9-10 muffin cups, and be sure to fill them right to the top as the muffins will not rise when baked. Bake in the oven for 25 minutes until a toothpick inserted in the center comes out clean. If the tops of the muffins begin to brown too quickly while baking, place a piece of tin foil overtop. Store in an airtight container.