Healthy Zucchini Banana Bread Muffins (vegan, refined sugar free)

0 Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
1 In a large bowl, make the flax eggs by adding the ground flaxseeds and water. Stir and set aside for 5 minutes to thicken. 
2 In a medium bowl, add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until well combined. 
3 In the large bowl with the flax eggs, mash the bananas. Then add the shredded zucchini, coconut sugar, almond milk, avocado oil, and vanilla. Whisk until well combined. 
4 Add the dry ingredients to the wet. Use a spatula to stir until just combined. Don’t over-mix. Fold in chocolate chips. 
5 Fill each muffin tin pretty much to the top to get big muffins. Top with extra chocolate chips if desired. Bake for 20-25 minutes (depends on how big you make your muffins) or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 10 minutes. Remove and place on a wire rack to cool completely. Enjoy! 
6 Store leftovers in an airtight container on the counter for 3 days. The flavors are even better the next day!