These healthy banana bread muffins are a great treat that can be readily available to reheat in the microwave if you’re on-the-go and have 20 seconds.

• 2 cups (300g) whole wheat pastry flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 3 large, very ripe bananas
• 1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
• 1/3 cup (60g) low-fat sour cream
• 2 eggs, beaten
• 1 stick (8 tablespoons or 110g) unsalted butter, melted
• 1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees (180 degrees, Celsius). Spray a non stick muffin pan with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
2. In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
3. Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
4. Fill each muffin tin 2/3 full. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center muffins, comes out clean, about 20-25 minutes.
5. Let cool in pan for at least 10 minutes. Invert muffins onto a cooling rack. Serve warm, or allow to come to room temperature and freeze.

Source: Babble