Banana Oat Muffins with Sour Cream

Banana Oat Muffins with Sour Cream

by Faustine Aubert 2 years ago
4.6 (10)
25 minutes
339.7 kcal
41.4 g carbs
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Description

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
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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. 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. 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. 5. Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
Nutrition Facts
serving: 1 dozen
calories: 339.7 kcal
carbohydrates: 41.4 g
protein: 5.1 g
saturated fat: 8.2 g
cholesterol: 60.6 mg
sodium: 319 mg
fiber: 2.3 g
sugar: 23.8 g