Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
In a large bowl, whisk together almond flour, baking soda, sea salt, and ground cinnamon until well combined.
In a separate medium bowl, mix mashed bananas, eggs, raw honey, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated zucchini gently, ensuring it is evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.