Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
Step 2: Line a standard muffin tin with paper liners or grease it lightly.
Step 3: In a large mixing bowl, combine melted coconut oil, granulated sugar, and light brown sugar. Whisk until blended, then add almond milk, vanilla extract, and mashed bananas, mixing until smooth.
Step 4: Gently fold in shredded zucchini into the wet mixture.
Step 5: In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
Step 6: Gradually add dry ingredients to wet, folding together until just combined.
Step 7: Gently fold in about ¾ of the mini chocolate chips into the batter.
Step 8: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle remaining chocolate chips on top.
Step 9: Bake for 18-22 minutes or until a toothpick comes out clean.
Step 10: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
