We eat these tasty little morsels in lunch boxes, at our kid's parties and as snacks on long trips in the car. They are quick and only use one bowl! The chocolate and sugar can be scaled up or down depending on your own tastes (we like a little less).
Preheat oven to 180 degrees C. Grease a 12 hole muffin tin for large muffins or a 24 hole mini muffin tin.
Mash banana with a fork in a large bowl.
Sift the flours in the bowl and add in any husks that are left in the sifter. Add sugar, chocolate bits, egg, soy milk and oil. Stir until all ingredients are well combined.
Spoon mixture into muffin tins and fill the holes 2/3 full. Bake large muffins in preheated oven for 20 minutes and mini muffins for 14 minutes or until tops spring back when touched. Remove from oven and set aside to cool in muffin tin for 10 minutes. Turn out muffins onto a cake rack to cool completely before storing.