Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Set aside.

In a large bowl, mash the banana and combine with the zucchini, maple syrup, and coconut oil.

Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.

Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.

Fold in the chocolate chips.

Fill the muffins liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.

Bake in the oven for 30 minutes or until the muffins are lightly golden brown and a when a toothpick is inserted, it comes out clean.

Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.