INGREDIENTS:
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe banana
1/4 cup white sugar
1/4 cup sour cream
1 egg
1/2 teaspoon vanilla extract
½ cup raspberries (fresh or frozen)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, raspberries, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined.  Scoop batter into prepared muffin cups. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.

Makes 12 full size muffins or 24 mini muffins

Nutrition Info (per mini muffin):  Calories 46.5, Protein 19g, Fat 0.8, Carbohydrate 8.8g, Fiber 0.6g, Cholesterol 10mg, Sodium 84mg