Banana Oat Muffins with Sour Cream

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)

Recipe View 3 mins Grind 1 cup of rolled oats in a food processor until finely ground. (3 minutes)

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)

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)

Recipe View 3 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (3 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. (5 minutes)

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)

Recipe View 2 mins Generously sprinkle the topping over the muffins. (2 minutes)

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)

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)