Preheat oven to 350 degrees and grease a 12-cup muffin tin well.
In a large bowl, combine the first five ingredients. Beat at medium speed. Add sugars and beat until combined.
Combine flours and all remaining ingredients except the chips in a medium bowl. Add flour mixture to banana mixture and beat until just blended. Stir in chips.
Spoon mixture into prepared muffin tins. I like to use an ice cream scoop.
Garnish with extra chips and a sprinkling of oats, if desired. Bake for 17-20 minutes (my last batch took exactly 18 minutes, but ovens do vary) or until muffins are just cooked through and pass the toothpick test.
Cool in pan for 10 minutes. Remove to cooling rack and cool completely.