Preheat oven to 375°F. Line muffin pan (12 cup) with coconut oil cooking spray.

Add coconut oil and honey to small saucepan and heat on low, stirring frequently. Once oil is melted and mixture is well combined, remove from heat and let cool 1-2 minutes.

Add vanilla extract to honey/coconut oil mixture and stir.

Add gluten free oats to NutriBullet or food processor and process 30 seconds or until oats are ground into a fine flour consistency.

Add oat flour, cashew meal, baking powder, baking soda, cinnamon, and salt to a large bowl, then whisk to combine.

In a small bowl, mash banana, then add in grated zucchini {I grated mine in the food processor} and melted coconut oil mixture. Stir to combine.

Add banana mixture to large bowl with oat and cashew meal mix, and stir until just combined, do not over stir.

Add 3/4 cup dark chocolate chunks to batter and stir, reserving 1/4 cup to sprinkle on top.

Divide batter evenly into 12 greased muffin cups, then sprinkle with coconut sugar and remaining 1/4 cup dark chocolate chunks.

Bake for about 18-20 minutes, or until a toothpick inserted in the middle comes out clean.

Cool on wire rack 5-10 minutes, then serve {EAT}!