Take a mixing bowl and puree the banana with a fork. Add the eggs, vanilla, coconut oil, maple syrup and apple cider vinegar. Whisk through. It's ok if there are still a few small banana lumps.
In another bowl mix the coconut flour, cinnamon, baking powder, baking soda and sea salt. Mix through and add to the wet ingredients.
At the zucchini last. Make sure you squeeze out as much moisture with your hands as you can.
Divide the batter over the muffin tins and sprinkle with the grated coconut.
Bake the muffins in the oven for about 25 minutes or until golden and cooked through. Leave to cool for a few minutes before removing from the tin.
Notes
You can use paper muffin cases but with gluten free baking I find that silicon cases work so much better. It’s worth investing in a few to make sure you can actually unmould them. Just spray with a bit of baking spray and you’re good to go.