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Preheat oven to 350°F / 175°C. Fill two muffin tins with liners.
Stir together the brown sugar walnut topping ingredients and set aside.
In a large mixing bowl, stir together gluten free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl or stand mixer, cream butter, sugar, and brown sugar until light and fluffy.
Mash bananas with a fork.
Add mashed bananas and the vanilla extract to cream and sugar mixture and continue mixing.
Combine lemon juice and milk. Alternate adding portions of the milk mixture (wet ingredients) and the flour mixture (dry ingredients) to the mashed banana mixture until well combined.
Stir in chopped walnuts and mini chocolate chips.
Fill each muffin tin almost to the top.
Top with the brown sugar walnut mixture, and bake for 30 minutes, or until a toothpick stuck into the center of one of the muffins comes out clean. Let cool slightly before enjoying!