Preheat oven to 350F and line a muffin tray with silicone liners
In a mixing bowl, combine the dry ingredients: flours, oats, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix together all the wet ingredients: mashed ripe banana, peanut butter, coconut oil, syrup, eggs, yogurt, and vanilla. Once well blended, stir in the shredded zucchini.
Pour the wet mixture into the dry mixture and stir until just combined.
Fill the muffin tins with the batter and bake for 20-25 minutes, or until a toothpick inserted in the middle of the muffins comes out clean.