- Preheat oven to 350°F, and line a muffin tin with paper cups.
- Cream together bananas and sunflower oil. Stir in Birch Benders. Fold in chocolate chips and sunflower seeds.
- Scoop batter into muffin tin, until each well is about 2/3 full. Wipe any drips away with a wet paper towel to ensure easier cleanup. Top muffins with a few extra seeds and chips if desired.
- Bake 25 minutes. Let cool in pan a few minutes before removing muffins carefully with a spoon, or turning onto a cooling rack.
Will keep, refrigerated, 1 week.