Zucchini Chocolate Chip Muffins - Gluten Free / Grain Free / Dairy Free!

I love baking.  I love eating baked goods.  Problem is, the baking that I'm good at is largely unhealthy for me, and really not good for my son to eat - it contains white flour and a lot of sugar.  Even 'healthy' baking, like zucchini bread, has more refined carbs & sugars than I should be eating, and my poor wheat-free son can't eat it at all.
{I would just like to mention that I completed the 'Biggest Loser' challenge about 3 weeks ago, and during a 6 week long period during which I altered my eating by simply removing almost all refined carbs & sugars from my diet and increasing my level of physical activity about 75% (I really wasn't doing much before, so increasing by 75% was neither hard nor impressive.  Don't be impressed.), I lost 7% of my body weight!  Hurrah!  I still got to eat super tasty things in normal servings, I ate when I was hungry, I snacked at night (popcorn with coconut oil & ranch dressing mix - yum!), and I still lost 7% of my body weight!  That was *nearly* enough for me to win the competition - or at least, nearly enough for me to be the runner-up (she beat me by .2%), but I'm happy with my accomplishment none-the-less.  That is how I know that avoiding simple & refined carbs is the best choice for me and for my body.}
Anyhow, when I found this recipe for Grain free Banana Nutbutter Muffins, I was instantly in love.  Muffins with no flour of any sort - that look AND taste like REAL MUFFINS?  Sign me up!  I make them about every 3 days in our house - and when I use natural almond butter or peanut butter, I don't feel badly in the least about consuming any ingredient in them!
This week at the grocery store, I saw zucchini and thought, I would really love to make some zucchini muffins!  And so, I figured I'd give this recipe a go with a few additions.  Here we are:

The Recipe

Ingredients

• 1 cup any nut butter -natural leaves the excess sugar out of the recipe!
• 2 VERY ripe banana (very spotted)
• 2 eggs
• 1 teaspoon vanilla
• 1 Tablespoon coconut oil*
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup shredded zucchini (roughly 1/2 a zucchini)
• 2-3 Tablespoons mini dark chocolate chips**
• 1 teaspoon apple cider vinegar

Instructions

1. Preheat oven to 400 degrees.
2. Place first 6 ingredients in the food processor.***
3. Blend until well mixed, batter will be thick
4. Pour into bowl, stir in last 3 ingredients.
5. Pour batter into a greased muffin tins (I love my silicone ones for this, no greasing necessary).
6. Bake in a 400 degree oven for 16-19 minutes.  They muffins may appear to be doughy, but touch with your finger - as long as there's a bit of spring back, your muffins are done.
7. Cool in tins for 5 min, then transfer to baking rack.  
8. Especially in this weather, these muffins are best stored in the fridge if they're not going to be completely gone within 24 hours - they do tend to mold very quickly.

*There is no need for oil in this recipe, it's very moist without it, but our naturopath said that using a lot of oils in a diet (particularly, 'healthy' oils like coconut) helps with the digestive system - it 'greases' it up, so to speak - and since our son has issues with constipation (why we avoid wheat), I like to add it to as much of his food as I can.  So you can feel free to leave it out.
**Use chocolate chips best suited to your diet - if you're gluten or dairy free, I'm sure you have the sort of chocolate in your house that works best for you, anyhow.
***This can be made with a hand blender as well, as long as your bananas are good and purreed before you add the other ingredients.