A delicious treat—a little sweet fun, and served with an 8-ounce glass of milk, it’s a perfect way to get 1/3 of their calcium requirement for the day!

INGREDIENTS | SERVES 6–12

1 teaspoon baking soda

4 tablespoons low-fat sour cream

Nonstick cooking spray

11/4 cups sugar

1/2 cup canola oil

2 eggs

1 cup mashed, ripe bananas

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon vanilla

1/4 teaspoon salt

• 1. In a small dish, add baking soda to low-fat sour cream and set aside.

• 2. Preheat oven to 350°F.

• 3. Spray muffin tin with nonstick cooking spray (or use baking cups).

• 4. With an electric mixer, cream together the sugar, oil, and eggs.

• 5. Add the baking soda and sour cream mixture, and blend well.

• 6. Add bananas, flours, vanilla, and salt, and stir until smooth.

• 7. Pour into muffin tins. Fill each about halfway with batter.

• 8. Bake 45 minutes or until toothpick comes out dry.