Preheat the oven to 180C and line a 12-hold muffin tray with muffin liners.

Add your bananas to a medium sized mixing bowl, and mash until smooth.

Add the coconut oil, honey, eggs and vanilla to the bananas and mix well to combine.

Add in the sunflower seed flour, coconut flour, baking powder and salt. Mix until just combined.

Fold in the chocolate chips.

Divide the mixture between the muffin holes.

If you have an extra banana you can slice it and place one slice in the centre of each muffin.

Bake for 13-15 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.

Remove from the oven and allow to cool in the muffin tin for 10 minutes before placing muffins on a cooling rack to cool completely.

Store in an airtight container. They’ll last up to 3 days at room temperature and for 5-7 days in the fridge.