Preheat oven to 350F. Line muffin pan with liners or spray with coconut oil.
In a large bowl mash the bananas until completely smooth. Stir in the melted coconut oil until smooth.
Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flours and stir until the batter is thick and combined. DO NOT OVER MIX YOUR BATTER. Over mixing the batter can result in dense muffins.
Fold in the grated zucchini and chocolate chips then pour/scoop the batter into the prepared muffin pan.
Bake for 14-18 minutes or until toothpick inserted in center comes out clean. Once muffins have cooled slightly, transfer them to a wire rack so they do not continue baking. Let cool completely on a wire rack and enjoy!
Store in the refrigerator to preserve muffins for a longer period of time. I love warming mine up in the microwave for 8 seconds and topping with nut butter!