Banana Oat Muffins with Sour Cream

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I’ve perfected these moist delicious muffins from many muffins. You’ll absolutely love these!

Ingredients:

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 tablespoon rolled oats
  • ½ cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ⅓ cup rolled oats
  • 4 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons butter, chilled
  • ¼ cup chopped walnuts

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Place 1 cup rolled oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin pans.

To make Topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped walnuts. Generously sprinkle muffins with topping.

Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.


Prep time: 15 mins / Cooking time: 25 mins / Total time: 40 mins

Serving: 12 / Yield: 1 dozen

Calories: 339.7

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