Prepare a mini muffin tin with muffins liners and preheat the oven to 350°F.
In a medium-size bowl combine the 1/14 cup flour, both Florida Crystals® sugars, salt, baking powder, and baking soda. Whisk lightly to combine.
In another medium-size bowl combine the oil, eggs, and sugar mixture, and whisk until a smooth paste forms.
Add in the rice milk and vanilla and continue to whisk until smooth.
Mix just until combined. Do not overmix or the batter will be tough.
Take the remaining teaspoon of flour and lightly dust the chocolate chips with it. Sprinkle the chocolate chips into the batter and mix lightly.
Fill the muffin liners 2/3 of the way with the batter and bake for 12 mins. The muffins are ready when they are golden brown and spring back when lightly touched.