Preheat your oven to 400 degrees and prep a 12 cup muffin pan with liners.

Using a large bowl, whisk together the wheat & almond flour, coconut flour, ground flaxseed meal, baking powder, baking soda and salt. Set aside.

Using a separate large mixing bowl, mix together the coconut sugar and the egg and then add in the melted coconut oil. Then, add the vanilla bean paste and the milk and mix together. Slowly add the dry ingredients into the wet and mix together until combined. Fold in the chocolate chips and divide the batter (will look like cookie dough) evenly into the prepared muffin pan. I used a cookie scoop to make it easier.

Bake for about 15 to 17 minutes, or until a tester inserted comes out clean. Let cool for a few minutes before serving. Enjoy!