Pre-heat your oven to 180°C/160°C fan/gas mark Fill a muffin tin/s with 15 muffin liners.
Prepare the chia egg by mixing the chia seeds with the 3 tablespoons water in a small bowl. Set aside for 5-10 minutes for the chia seeds to gel together.
Place the grated courgette in the centre of a large piece of muslin, porous cloth or even into a nut milk bag. Using your hands, squeeze the excess water out of the courgettes. After this the grated courgettes should weigh about 250g. Set aside.
Whisk together the almond flour, oat flour, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl then set aside for a moment.
Pour the coconut milk and apple cider in a large bowl or food mixer and beat until the liquid is frothy.
Add the melted coconut oil, vanilla extract, sugar, chia egg and grated courgette. Beat until well combined.
Mix the dry ingredients with the liquid ingredients in two batches to ensure even combining.
Scoop the batter into the prepared muffin liners, filling each almost to the top.
Bake for 30 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
Remove the muffins immediately from the tin and leave to cool on a wire rack.