Vegan Zucchini and Chocolate Muffins (variation from the blueberry version)

1 cup almond flour
¾ cup gf oats, ground into flour
¼ cup tapioca flour
1 scoop chocolate complete
1/4 cup cocoa powder
2 Tsp baking powder
1/2 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 1/2 cup grated zucchini
1/4 ripe banana, smashed
1/3 cup maple syrup
½ Tbsp vanilla
1/3 cup lite coconut milk (shake can well before opening) remainder can be frozen for next time
1/4 cup mini chocolate chips (I use enjoy brand which are vegan)

In large bowl, Mix dry ingredients.  I then mixed in the zucchini and smashed banana.  Set aside. 
In smaller bowl, mix all wet ingredients.  Stir into dry ingredients.  Pour into muffin pan. 
Bake 375 for 30-35 minutes.  Cool in pan 10 minutes.  I froze leftovers.  (mainly to keep myself from eating them all)
Makes 6 large muffins or 12 smaller muffins (adjust temp and time)  350 and 20 minutes.