Banana Oat Muffins with Sour Cream recipe

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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

Nutrition Info

339.7 calories
carbohydrate: 41.4 g
cholesterol: 60.6 mg
fat: 18.1 g
fiber: 2.3 g
protein: 5.1 g
saturatedFat: 8.2 g
servingSize: -
sodium: 319 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

  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.

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

Recipe Yield

1 dozen

Recipe Note

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

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