Mix the first 4 (wet) ingredients in a high-powered blender –> if you have a good, strong blender, you should be able to simply throw the ingredients in chopped quite large. If, on the other hand, things don't mix so easily - grate the zucchini and mash the bananas beforehand, and that should get things mixing nicely!

Once you have the wet ingredients all mixed into a paste, add to the combined dry ingredients, and mix everything up!

Pour into lined muffin tins. You can even get crafty and use the oil from the avocado peels - scoop it with a paper towel and coat the tins with that ;)

Bake at 375 for 30 mins.

The muffins will rise…and then fall - don't worry! These gluten-free & vegan goodies may not look like the fluffiest, most “normal” muffin ever by the end…but they are tasty and HEALTHY! I recommend freezing them right away and then defrost in the fridge a few hours before you want to indulge (or less at room temperature).