Preheat oven to 350. Grease or line 18 muffin tins.
In large bowl, add all dry ingredients: flour, baking powder, sea salt, cinnamon, cloves and sugar. Stir well.
Add to the bowl: eggs, zucchini, oil, yogurt and banana. Gently mix just till combined. Overmixing will toughen muffin batter.
Scoop muffin batter into tins so they fill ⅔ full. I sprinkled a little sugar on top of each. Bake 18 - 20 minutes or until done by inserting toothpick in middle that comes out clean.
Cool on cooling rack, and after 5 minutes remove from pan.
We ate ours with soft butter or guava preserves. Makes 18 muffins.
Recipe by Creative Kitchen at http://creativekitchenadventures.com/2012/05/21/zucchini-muffins-secret-recipe-club/