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My review
Banana Oat Muffins with Sour Cream
AAMMEGAN
"I've perfected these moist delicious muffins from many muffins. You'll absolutely love these!"
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Ingredients
40 m servings 340 calsOriginal recipe yields 12 servings (1 dozen)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 340 calories; 18.1 g fat; 41.4 g carbohydrates; 5.1 g protein; 61 mg cholesterol; 319 mg sodium. Full nutrition
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Reviews
Read all reviews 241289 Ratings
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Most helpful positive review
5/29/2008
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
3/30/2011
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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5/29/2008
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...
2/19/2008
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...
12/25/2007
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...
10/18/2007
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...
6/15/2006
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 ...
2/7/2008
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...
11/16/2010
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...
1/24/2006
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...
5/20/2006
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 ...