Ingredients
12
12 servings
- •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
- •0.25 teaspoon ground cinnamon
- •2 tablespoons butter, chilled
- •0.25 cup chopped walnuts
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 340
- Carbohydrate: 41g
- Fat: 18g
- Fiber: 2g
- Protein: 5g
- Sugar: 24g
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