Here’s another breakfast recipe that gets rave reviews from my kids.  Besides, who else do we aim to please than our kids when it comes to mealtime?  What I love, love, love about this recipe is that there is no sifting of the dry ingredients!  Huge timesaver for a momma!  It’s basically just dump, mix and pour into your muffin pan.  And I feel better about the whole wheat flour too.  These are really moist due to the sour cream but I have used applesauce instead with really good results too.  And I love that this was in Martha Stewart Baby; I would totally let any of my solid-eating babies eat these.  Beware, these don’t last long; my kids eat about six of these at a time between the two of them.:)

Banana Muffins

Recipe Adapted From:  Martha Stewart Baby Magazine

Ingredients

• 4 (1 1/2 to 2 pounds) ripe bananas
• 1 cup packed light-brown sugar
• 1/2 cup canola oil
• 1 large egg
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment.  Beat until mashed, about 1 minute.  Add brown sugar, oil, and egg; beat until smooth.  Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
3. Fill muffin liners three-quarters full.  Bake until tester inserted into center comes out clean, about 25 minutes, rotating pan halfway through.  Transfer to wire rack to cool.  Store, covered, at room temperature.