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
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
