Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
*Please weigh your flour to ensure accurate results!