Instructions

1. Preheat oven to 350 degrees.
2. In a medium-size mixing bowl, combine coconut flour, sweet rice flour, brown sugar, cinnamon, Kosher salt, and baking soda. Stir to combine.
3. Then add the eggs, vanilla, melted butter, milk and maple syrup. Mix to combine.
4. Finally, stir in the chocolate chips.
5. Next, make the topping: combine baking mix, sweet rice flour, granulated sugar, brown sugar, salt, cinnamon. Stir to combine.
6. Cut the cold butter into several pieces and add it to the topping mixture.
7. Using your hands, break the butter up into small pieces until it is fully incorporated with the topping and the mixture had as crumbly texture.
8. Fill your muffin pan with liners and add the batter filling each muffin compartment approximately ¾ full, then top with several tablespoons of topping. Use as much or as little to your liking (I usually have quite a bit leftover, but you may prefer more).
   
   Sometimes, I even add in a middle layer of topping to my muffins by spooning in a small amount of batter, adding topping, more batter, and finally more topping.
9. Bake muffins for 30 minutes or until light golden brown.