Preheat the oven to 375º F. Add 12 muffin-liners to a 12-cavity muffin tin or generously grease the tin with cooking spray. Set aside.
In a medium mixing bowl, combine the quinoa flour, flaxseed meal, baking soda, cinnamon, and sal). Set aside.
Combine the milk, honey, eggs, butter, vanilla, and ripe mashed banana in a large bowl and mix with your handheld mixer on medium speed until well combined.
Slowly add dry ingredients to wet ingredients until all ingredients are combined (about 60 seconds). Scrape the sides and continue to mix for 15 seconds.
Fold chocolate chips with a spatula and mix the batter well by hand.
Divide the batter among 12 muffin cavities, then slice a banana into 1/2-inch slices and place a slice on top of each muffin (optional).
Place muffins in the oven for 18-20 minutes and bake until a toothpick comes out clean.
Allow the muffins to cool for 5 minutes in the muffin tin, then transfer them to a wire rack to continue cooling. Store leftover muffins in an airtight container for up to three days at room temperature.
Notes
Quinoa flour might be difficult to find at most grocery stores. I recommend ordering it online.