Preheat oven to 350 F. Line a standard muffin tin with muffin liners (tip below) and spray with nonstick baking spray.
In a large bowl, whisk together brown sugar, canola or vegetable oil, bananas eggs, and vanilla bean paste (or extract).
In a separate bowl, whisk together flours, baking soda, cinnamon, and kosher salt.
Whisk dry ingredients into wet ingredients until just barely incorporated (it's ok to see some streaks of flour!), then carefully fold in chocolate chips.
Divide muffin batter between prepared muffin tins fulling about 4/5 of the way to the top. Top each with a sprinkling of turbinado sugar and extra chocolate chips, if desired. (If you fill muffin tins to the very top, cook for 22 minutes!)
Bake for 20 minutes, or until a skewer or cake tester inserted into the middle of the muffin comes out clean or with very few moist crumbs on it. Allow to cool for 5 minutes before transferring muffins to a wire rack to cool completely.
Mini muffins bake in 12 minutes.