Preheat the oven at 175 C. Keep a 12 cup muffin pan ready, lined with paper liners or brushed with oil.
In a large bowl, combine all dry ingredients – flours, baking powder, baking soda, salt, cocoa powder. Mix using a dry whisk to break any lumps.
In a medium bowl, whisk mashed bananas, grated pumpkin, egg, oil, honey and 2 tablespoons of the milk until well combined.
Make a well in the dry ingredients and pour the wet ingredients. Stir gently until you get a smooth batter with no visible lumps of flour. Use extra 2 tablespoons of milk if needed. The batter should be thick and not runny.
Stir in most of the chocolate chips, reserving few for topping.
Divide the batter between the 12 muffin cups. Top with a sprinkle of chocolate chips and some oats.
Bake for 18-20 minutes, or until muffins are risen well and a tester comes out clean.