Preheat oven to 350°F and line a muffin tin with liners.

Wrap the shredded zucchini in a clean tea towel and squeeze out any excess water. Set aside.

In a large mixing bowl, combine the oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.

In a medium bowl, whisk together eggs, banana, olive oil, maple syrup and vanilla. Add the zucchini and stir to combine.

Pour the liquid mixture into the dry and stir until just combined. Don’t overmix! Gently fold in the chocolate chips.

Scoop into muffin liners and top with extra chocolate chips if desired. Bake for 17-21 minutes or until a toothpick inserted into a muffin comes out clean.

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling. I love topping mine with melted coconut butter or creamy nut butter and some flakey sea salt just before serving. Enjoy!