In a medium bowl, whisk together the coconut flour, oat flour, millet flour, sweet rice flour, xanthan gum, nutmeg, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl using a hand mixer), combine the mashed banana, vegetable oil, eggs, and vanilla extract. Whisk on medium-low speed until smooth.
Add the sugar and honey and mix thoroughly to combine.
Gradually add the dry ingredients to the banana mixture, mixing on medium low until thoroughly combined.
Add ¼ cup of chopped macadamia nuts and all of the chopped chocolate and mix to combine.
Divide the batter among 14 lined muffin tins, filling each cup about ¾ full.
Toss the remaining chopped macadamia nuts with the toasted coconut and sprinkle it on top of each muffin.
Bake for 28-30 minutes, or until a toothpick stuck in the middle comes out clean.
Transfer to a wire rack to cool.
Notes
Grated coconut: The coconut I use is much more fine than "shreds," but regular shredded coconut will work. The result will just have a different texture. I get mine in the bulk section at the produce market, but I did see some at the major supermarket in the organics aisle where all the Bob's Red Mill products are - this is different for every grocery store, but just grab the one that's got the finest shreds of coconut.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.