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 caloriescarbohydrate: 41.4 gcholesterol: 60.6 mgfat: 18.1 gfiber: 2.3 gprotein: 5.1 gsaturatedFat: 8.2 gservingSize: -sodium: 319 mgsugar: 23.8 gtransFat: : -unsaturatedFat: : -
Directions Banana Oat Muffins with Sour Cream
Directions
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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.