1 cup (120 g) finely ground almond flour
1 cup (120 g) oat flour (certified gluten free if necessary)
1 cup (100 g) old-fashioned oats (certified gluten free if necessary)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (135 g) grated zucchini (from 1 small to medium zucchini)
1 cup (90 g) grated carrot (from 1 large, peeled carrot)
3 eggs (150 g, weighed out of shell) at room temperature, beaten
6 tablespoons (84 g) unsalted butter, melted and cooled
1/2 cup (168 g) honey
1 teaspoon vanilla
4 ounces semi-sweet chocolate chips
Preheat your oven to 325°F. Grease or line a 12-cup standard muffin tin and set it aside.
In a large bowl, place the almond flour, oat flour, oats, ground cinnamon, baking powder, baking soda, and salt, and whisk to combine well. Add the grated carrots, and mix to combine, then the grated zucchini, and mix to combine. Separate any vegetables clumped together, then create a well in the center of the dry ingredients. Add the eggs, butter, honey, and vanilla, and mix to combine. The batter should be thick but soft. Add most of the chocolate chips (reserving a few for the muffin tops) and mix until the chips are evenly distributed throughout the batter.
Scoop the batter into the prepared wells of the muffin tin, filling each all the way to the top. Shake the tin back and forth to distribute the batter evenly in each well. Top the batter in each well with the remaining chocolate chips.
Place the muffin tin in the center of the preheated oven and bake for about 22 minutes, or until a muffin in the center springs back when pressed very gently in the center. Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.