For a richer flavor, use brown butter instead of softened butter in the batter. If you don't have sour cream, plain Greek yogurt can be substituted. Feel free to add chocolate chips, dried cranberries, or other nuts to the batter or topping. Muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
Banana Oat Muffins with Sour Cream
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS999
These muffins are a symphony of textures and flavors, boasting a moist crumb, a delightful oat-studded interior, and a crunchy, nutty topping. The sour cream adds a subtle tang that perfectly complements the sweetness of the banana.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol61 mg
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Fiber2 g
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Protein5 g
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Saturated Fat8 g
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Sodium319 mg
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Sugar24 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper muffin liners. (5 minutes)
02 Step
Recipe View 3 mins Grind 1 cup of rolled oats in a food processor until finely ground. (3 minutes)
03 Step
Recipe View 5 mins In a large bowl, whisk together the ground oats, flour, 1 tablespoon of rolled oats, 1/2 cup chopped walnuts, baking soda, baking powder, cinnamon, and salt. (5 minutes)
04 Step
Recipe View 7 mins In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed banana and vanilla extract. Stir in the sour cream until just combined. (7 minutes)
05 Step
Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (3 minutes)
06 Step
Recipe View 5 mins Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. (5 minutes)
07 Step
Recipe View 5 mins Prepare the topping: In a small bowl, combine 1/3 cup rolled oats, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/4 cup chopped walnuts. (5 minutes)
08 Step
Recipe View 2 mins Generously sprinkle the topping over the muffins. (2 minutes)
09 Step
Recipe View 30 mins Bake in the preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. (25-30 minutes)
10 Step
Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Please Rate
George Schulist
Jan 5, 2025These muffins are so good! They're perfect for breakfast or a snack.
Earline Weber
Jun 3, 2024I love the crunchy topping! It adds a nice texture to the muffins.
Jaqueline Wolf
Jan 31, 2024My kids devoured these! I'll definitely be making them again.
Frida Hirthe
Apr 25, 2023I made these with gluten-free flour and they turned out great!