Preheat oven to 400 degrees. Line a 6 cup muffin pan with paper cups.
Add the flours, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Stir well.
In a small bowl, crack the egg and whisk it until it’s frothy. Add the oil, milk, vanilla and banana. Whisk until well combined.
Pour the wet ingredients into the dry. Fold together about 15 strokes until all the dry ingredients are incorporated. Add 1/2 C of the chocolate chips. Fold 3-4 more times until the chips are evenly distributed.
Fill the muffin cups just to the top. Sprinkle the remaining chocolate chips on top of the muffins.
Bake in preheated oven for 2 minutes, then reduce the temperature to 375 degrees and bake an additional 23-25 minutes, until the tops spring back when gently poked.
Serve immediately or store in an airtight container in the refrigerator.