Preheat oven to 350F.
Line 18 muffin tins with liners and lightly spray with cooking spray.
In a small bowl combine the almond, coconut and cassava flour along with the cinnamon, baking soda, baking powder and salt. Whisk together.
In a medium bowl whisk together the coconut milk, eggs, coconut sugar, coconut oil and vanilla. Add the dry ingredients in all at once and whisk together until smooth. Next add in the zucchini and chocolate chips and stir with a silicone spatula.
Fill each muffin almost to the top with the batter then sprinkle with a 10-12 chocolate chips. Bake 1 tray at a time on the middle rack for 25-27 minutes or until puffed up and golden brown.
Let cool for 15-20 minutes in the tray and then remove and let cool fully on a cooling rack. Best eaten room temp or the next day. Will keep for 5-7 days in an airtight container.
Makes 18 muffins.
Recipe Courtesy of Megan Mitchell
Watch me make it HERE!