Banana Oat Muffins with Sour Cream

These chewy muffins are packed with oats and garnished with a sweet and crunchy topping.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 340 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 cup rolled oats
• 2 tablespoons butter, chilled
• 4 tablespoons brown sugar
• 1 cup mashed ripe banana
• 1 tablespoon rolled oats
• 0.25 cup chopped walnuts
• 0.5 cup chopped walnuts
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.25 teaspoon ground cinnamon
• 0.33333334326744 cup rolled oats

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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