Preheat oven to 400 °F (204 °C) and line a muffin pan with muffin liners.
In a medium bowl, whisk together flours, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together dark brown sugar and egg. Then add in the melted coconut oil. Whisk until incorporated. Next, add in the vanilla bean paste and milk. Whisk until incorporated.
Pour the dry ingredients into the bowl of the wet ingredients and using a spatula, stir mixture together until just incorporated. Fold in the mini chocolate chips. Do not overmix.
Divide batter evenly amongst the prepared muffin pan, filling each muffin cup about 3/4 of the way full.
Bake on the middle rack in the oven for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes then place muffins onto a wire rack to cool completely.
Muffins are best eaten the day of or kept in an airtight container for up to 3 days.
Notes
Depending on how full you fill each muffin cup will depend on how many muffins you get. We got 10 with ours because I tend to fill mine to the brim but if you did about 3/4 cup full, you should get a dozen. You can certainly choose to not use whole wheat flour in this recipe. It will still work out but I personally think you should try the whole wheat flour blend :)Heavily adapted from How Sweet Eats