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Banana Oat Muffins with Sour Cream
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Chewy oat muffins with sweet crunchy topping.
Ingredients:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 tablespoon rolled oats
  • 0.5 cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 0.5 cup sour cream
  • 0.33333334326744 cup rolled oats
  • 4 tablespoons brown sugar
  • 2 tablespoons butter, chilled
  • 0.25 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
  • Add 1 cup rolled oats to a food processor and pulse until finely ground. Transfer the ground oats to a large bowl and mix with flour, 1 tablespoon whole oats, chopped walnuts, baking powder, cinnamon, and salt.
  • Cream together butter and sugar in a separate bowl until light and fluffy. Add eggs one at a time, then mix in banana and vanilla. Stir in sour cream. Fold in oat/flour mixture. Spoon batter into muffin pans.
  • For the Topping: Mix 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl. Add butter and mash until crumbly, then mix in 1/4 cup chopped walnuts. Generously sprinkle the muffins with the topping.
  • Bake in a preheated oven until muffins are golden brown and a toothpick inserted comes out clean, about 25-30 minutes.

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