It's been a long time since we've talked about muffins, no? Like these. Ok, I'm not counting these because they're cupcakes. I know it, you know it, we all know it. But these Chocolate Chip Banana Muffins with Honey Roasted Sunflower Seeds are most definitely muffins. No debate.
I whipped these up for my fiancé (that sounds so pretentious) because he is cuckoo for banana muffins. Also Cocoa Puffs. Ok, not really. He could have a package of Oreos at his house and somehow have the will power to eat only one Oreo a day but when it comes to banana muffins, that's his weak spot. Luckily, I could eat all of the Oreos ever made so we balance each other well.
Of course, as is the case for most banana muffins, these are a breeze to make. No mixer, no room temperature butter that is NEVER room temperature at my house, no complicated instructions. It's just ingredients, bowl, pan, oven, face. The End. And banana bread or muffins are one of those things that is the definition of therapy baking to me. I love baking in general (um, duh) but there are some recipes I have to really focus on. They require absolute attention. These muffins are not that. They're "turn your brain off and make your house smell delicious" muffins. The best kind!
The base of the muffin is midly banana-y and moist. The chocolate chips get all melty and add pockets of sweetness. The sunflower seeds on top add a crunchy salty bite. A lovely balance of flavors and textures. Who knew a muffin could encompass so much? (I knew).
Here's the recipe!
Chocolate Chip Banana Muffins with Honey Roasted Sunflower Seeds
makes 10-12 jumbo muffins
2 cups all purpose flour
1 1/2 teaspoons baking soda
pinch of salt
4 medium very ripe bananas, mashed
1 cup granulated sugar
1/2 vegetable oil
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
approximately 1/4 cup honey roasted sunflower seeds
rolled oats, for sprinkling
1. Preheat oven to 350 degrees. Spray muffins tins (I used jumbo muffins tins) with cooking oil and set aside.
2. In a small bowl, combine flour, baking soda and salt and set aside.
3. In a medium bowl, combine bananas, sugar, oil, eggs, and vanilla extract. Pour dry ingredients into wet and stir until just combined. Do not overmix! Fold in chocolate chips.
4. Scoop batter into muffin tins so they're about 2/3 full. Once full, sprinkle oats and sunflower seeds evenly amongst muffins. Gently press into the top of the batter so they stick while baking.
5. Bake 18-20 mins (less if you're using regular-sized muffin tins) until a toothpick inserted in the center comes out clean. Allow to cool about 10 mins before removing from the pans.
Recipe adapted slightly from Brown Eyed Baker