Banana Zucchini Chocolate Chip Muffins (vegan)

INGREDIENTS

3/4 cup

granulated sugar

1/3

cup coconut oil, melted (vegetable or canola oil may be substituted)

1/4 cup

light brown sugar, packed

2 tbsp

unsweetened vanilla almond milk (coconut, soy, rice, cow’s milk may be substituted)

2 tsp

vanilla extract

1 tsp

cinnamon

1 cup

ripe mashed bananas (about 2 small/medium bananas)

1 1/4 cups

shredded zucchini, measured loosely laid in cup (not packed in or squeezed; about 1 medium zucchini, I didn’t peel it)

1 1/2 cups

all-purpose flour

1 tbsp

baking powder

salt, optional and to taste

about 11 teaspoons mini semi-sweet chocolate chips divided, about 1 teaspoon for each muffin (regular-sized chips may be substituted)