Preheat oven to 350 degrees (F).
Line a 12-cup muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and sugar together until creamy.
Mix into the sugar mixture, the egg, banana, vanilla extract, and milk, beating well after each addition. Mixture will appear curdled which is normal.
Add the flour mixture to the banana mixture and beat until mostly smooth.
Stir in the mini chocolate chips.
Divide batter between 12 muffin cups and top with sparkling white sugar if desired.
Bake for 20 - 22 minutes or until a wooden skewer inserted into the center of the muffins comes out mostly clean. A few moist crumbs clinging to the skewer is okay.
Allow muffins to cool in the pan for 3 minutes then transfer to a wire rack to continue cooling.
Serve warm. Store completely cooled muffins in an airtight container for up to 2 days at room temperature.
Lightly spoon flour into measuring cup and then level to measure.
To make these muffins dairy-free, substitute non-dairy vegan margarine, such as Earth Balance for the butter; non-dairy milk, such as almond or coconut milk; and use dairy-free chocolate chips such as Enjoy Life brand.
If you wish to freeze leftover muffins, allow to cool completely then wrap individually in plastic wrap. Place muffins in a freezer-safe Ziplock bag and freeze up to 2 months. Allow to defrost at room temperature, keeping the muffin wrapped. When ready to eat, gently reheat the muffin in the microwave for a few seconds until warmed.