Zucchini Banana Muffins

Preheat oven to 350°F and coat a muffin tin with coconut oil. Grate about half of a large zucchini (1 cup) and squeeze out the water. Set aside. Whisk together 1 cup almond flour, 1 tsp baking soda, 1 tsp cinnamon, and a pinch of salt. In a separate bowl, combine 1 ripe/brown banana, 2 tbsp maple syrup or honey, 2 eggs, and 1/2 tbsp melted coconut oil or vanilla bean ghee. Combine the wet and dry ingredients, then add in the grated zucchini. Pour batter into the muffin tin and bake for about 20 minutes. Top with almond butter if desired. To make a loaf, double the recipe.