karyosmond.com

These banana muffins were a hit at the grocery store kitchen I once ran. And they sold out every day. Customers came in every morning religiously to grab one, and others grabbed a bunch to store them in their freezer for a weekday lunchbox treat.

I never shy away from buying a big bunch of bananas at the market; if they're not eaten as they are, they become an ingredient in baked treats like these muffins or my banana bomb cookies. Ripe bananas not only add a sweet banana flavor to baked goods, but they can also act as the egg substitute.

This recipe can be made as is, or trying adding some fun textures with dried cranberries or toasted chopped walnuts. My personal favorite is dark chocolate chips; their intense richness balances out the sweetness of the banana, and dark chocolate chips are easy to find as vegan.

Vegan Banana Muffins

Serves 6

1 cup mashed ripe banana

1/3 cup sugar

2 1/2 tablespoons grapeseed oil

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/8 teaspoon cinnamon powder

1 1/2 teaspoons shredded coconut

1/4 cup vegan dark chocolate chips

1. Preheat the oven to 375 F. Fill a 6-well muffin tin with cupcake liners or spray with wells with oil; set aside.

2. In a small bowl, whisk together the banana, sugar and oil. Set aside.

3. In another bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.

4. Add the banana mixture to the flour mixture, along with the coconut and chocolate chips. Stir together until fully mixed.

5. Fill each muffin well with about 1/4 cup of batter.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cools on a wire rack for 5 minutes. Remove from pan, and serve.

Tasty tips

--Use toasted pecans, walnuts or almonds in place of the chocolate chips.

--These muffins last up to five days when stored at room temperature in an airtight container.

--This recipe makes a small batch but can easily be doubled.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)