Preheat oven to 375˚F,and prep a standard muffin pan by spraying or greasing with oil. Grate one large zucchini, yielding about 1 1/2 cups shredded, and mash one large over-ripe banana.
In a large bowl, add 3/4 cup whole wheat pastry flour, 1 cup (3 scoops) unflavoured whey protein powder, 1/2 cup ground flaxseed, 1 cup lightly packed brown sugar, 2 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. coarse sea salt, and 1 tsp. ground cinnamon. Use a whisk to stir until well combined. Add zucchini and banana, and stir again.
In a small bowl, lightly beat one large egg. Whisk in 3/4 cup low-fat milk and 1 tsp. vanilla extract. Pour half the liquid into the dry mixture, and fold in before adding the rest. Mix gently until the batter is mostly smooth. Divide among the muffin pan, and bake for 20 to 25 minutes. Let cool completely before eating, about a half hour.