First things first, preheat your oven to 350°F (175°C). This allows your muffins to bake evenly and helps achieve the perfect texture.

While your oven warms up, grease a muffin pan or line it with paper liners. This will prevent sticking and make cleanup a breeze!

In a large mixing bowl, combine the mashed banana, maple syrup (or honey), melted coconut oil, egg, vanilla extract, and almond milk. Stir until you have a smooth mixture. I like to use a whisk for this part to ensure everything blends well together.

Next, fold in the grated zucchini into the wet mixture. Make sure it’s well incorporated; you want every muffin bursting with that zucchini goodness!

In a separate bowl, whisk together the whole wheat flour, cacao powder, baking soda, salt, ground flaxseed, and cinnamon. Combining these ingredients will help prevent clumps of dry ingredients in the batter.

Now, slowly add the dry ingredients to the wet mixture. Stir just until combined; you don't want to overmix, or your muffins may become tough. Gently fold in the chocolate chips.

Using a scoop or spoon, distribute the batter evenly into your muffin pan. Fill each cup about three-quarters full to allow room for rise. Bake them for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. This helps maintain their fluffy texture!