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Banana Oat Muffins with Sour Cream

Rated as 4.67 out of 5 Stars
5

"I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!"
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Ingredients

40 m servings 340
Original recipe yields 12 servings (1 dozen)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  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. 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. 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. Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Nutrition Facts


Per Serving: 340 calories; 18.1 41.4 5.1 61 319 Full nutrition

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Reviews

Read all reviews 250
  1. 299 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was v...

Most helpful critical review

As written 3 stars. I didn't care for the topping. It actually sunk. With moderations, 5 stars. Substitute 1/2 cup butter with 1/2 cup canola oil. Increase bananas by 1/2 cup. Add 1 tables...

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While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was v...

It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the...

These are irresistible! I made two batches, one as muffins and one in a brownie pan, and I thought the brownie pan batch turned out better - much moister. Perhaps I would reduce the cooking time...

I make a lot of muffins and these are probably my favorite. They are very moist, and my favorite part is the wonderful texture! With a few changes, they're healthy too! I substituted white wh...

I made these using sweetener rather than sugar and low fat yoghurt instead of sour cream to make them healthier. I liked the idea and taste of the ground oats, makes them more dense. As I don't ...

This is absolutely the best muffin recipe I've ever come across. The flavor is outstanding, and I've never even used the crumble topping. This last time I made them I actually substituted half...

these are soooo good! i didn't have any nuts, so i added some dried cranberries. i accidently added a half tsp of cinnamon, but it wasn't a problem. might add a touch more next time. i was a ta...

Ummmm! These were great! and my co workers agree. I made a couple changes to the recipe, I used 1/2 c white sugar and 1/2 c brown sugar. I also substituted 1/2 c applesauce for 1/2 c butter that...

wow... these are GREAT muffins. so yummy. great even without the topping, so i will cut out (or maybe just use a sprinkle of brown sugar) next time. also... i like a more textured muffin, so ...