Banana-Sour Cream Muffins(Whole wheat flour)

Over ripe bananas,are a frequent issue at home;slightly spotted ones..none likes it and so got to always think of something or the other recipe.I had a packet of sour cream with me too which I had to get over so together these made the perfect muffins,and a nice tea time snack too.Kids happy ,am double happy.. so would you looking at those spongy muffins,I know :-)

Ingredients
Wheat flour 1 1/2 cup
sugar 1 cup
bananas over ripe ones 2 mashed (should yield 1 cup)
egg 1
sour cream 1/3 cup (* refer notes)
vegetable oil 1/4 cup
baking soda 1 tsp
vanilla essence 1 tsp
salt 1/4 tsp

Method
-Sift flour,salt and baking soda in a large bowl,Keep aside.
-Whisk the egg at room temperature.Add in the sugar to combine.Add vanilla essence and vegetable oil ,mix well.
-Add in the mashed bananas and add to the wet ingredients.
-Add the dry ingredients slowly in this and mix to form a batter.
-Pre heat oven to 350 degrees F and line a muffin tray with baking cups.
-Scoop each baking cup upto 1/3 rd with batter and finish off with all 12 cups.
-Bake in the preheated oven for 22-25 minutes or until tooth pick inserted comes out clean.
-Remove from oven and cool on wire rack.
-Serve with tea or JLT !!

Servings~ 12 muffins

NOTES
* You can mash the bananas using a fork.
* You can replace sour cream with plain yogurt too.