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Preheat oven to 350°F.
Line or grease a muffin tin. I like to spray the liners once more for non-stick.
In a mixing bowl, whisk together the banana, egg, yogurt, oil, and vanilla. Then, stir in the grated and squeezed zucchini shreds.
In another bowl, mix together the oat flour, flaxseed, cinnamon, nutmeg, baking powder, and baking soda.
Combine wet and dry ingredients. Spoon into the prepared muffin tins; the batter should yield about 10 muffins total.
Bake for 24 minutes or until a toothpick comes out clean. Cool before serving. Enjoy!
In the fridge: Let muffins cool completely before storing in an airtight container in the refrigerator for up to 5 days.
In the freezer: Once fully cooled, muffins can be frozen for up to 2 months. Freeze in a single layer (you can add parchment between layers to prevent sticking). Thaw at room temp or warm before serving.