Rating: 4.66 stars
326 Ratings
  • 5 star values: 245
  • 4 star values: 59
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 4

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

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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

340 calories; protein 5.1g; carbohydrates 41.4g; fat 18.1g; cholesterol 60.6mg; sodium 319mg. Full Nutrition
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Reviews (263)

Most helpful positive review

Rating: 4 stars
05/29/2008
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 visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full. Read More
(76)

Most helpful critical review

Rating: 3 stars
03/30/2011
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 tablespoon molasses (incredible). Substitute 1/2 cup of white sugar with 1/2 cup brown sugar. Substitute 1/2 cup all-purpose flour with 1/2 cup whole wheat stone ground flour (next time I'll substitute completely with wheat flour) Omit topping. I baked this in a loaf pan for almost an hour (checking at 45 minutes.) I do have to thank AAMMEGAN for the base of this recipe though. I'd like to also try substituting the banana for pumpkin. Read More
(10)
326 Ratings
  • 5 star values: 245
  • 4 star values: 59
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
05/29/2008
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 visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full. Read More
(76)
Rating: 4 stars
02/19/2008
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 way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone. Read More
(74)
Rating: 5 stars
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 for the muffins a bit next time. I also used whole oats rather than grinding them, as I don't own a food processor, and it was terrific - gave it great hearty texture. The crumbles on top are amazing, everyone loved them! These were an overwhelming hit. Highly recommend--thanks for a great recipe! Read More
(67)
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Rating: 5 stars
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 whole wheat flour (you could also use ww pastry flour or plain whole wheat) for all the all purpose - subbed extra banana for 1/2 the butter and nonfat plain yogurt instead of the sour cream. The nuts are definitely optional as is the topping. They are also plenty sweet with only 3/4 cup of sugar. Also remember the baking soda - it's not in the directions! My kids gobble these up! Thanks! Read More
(42)
Rating: 5 stars
06/15/2006
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 have any muffin cases I made these in smaller bun cases and only cooked them for 20 minutes. I didn't top them just sprinkled them with brown sugar (again for health reasons). Absolutely delicous and tasted very much like professional muffins. I lovely change to banana bread. The recipe made 26 muffin buns. Read More
(24)
Rating: 5 stars
02/07/2008
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 the butter with coconut oil and what was great became out of this world! Since I use really ripe bananas I usually cut back a little on the sugar. I use 1/2 cup white and 1/4 cup brown. The only other subsitution I make is with the use of pecans rather than walnuts. I have already shared this recipe with many and will continue to do so! Thanks for this great recipe! Read More
(23)
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Rating: 5 stars
11/23/2010
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 tad disappointed that they didn't get a big muffin top on them but i'm over it! LOL Really really tasty muffins. thanks for sharing AAMMEGAN! Read More
(19)
Rating: 5 stars
01/24/2006
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 the recipe called for. I didn t have any sour cream so I just left that out. But my end result was still great and the topping is wonderful!! Thank you so much for this recipe! Read More
(17)
Rating: 5 stars
05/20/2006
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 i didn't grind the oats i used them as is. delicious. thanks for the great recipe!! Read More
(14)
Rating: 3 stars
03/30/2011
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 tablespoon molasses (incredible). Substitute 1/2 cup of white sugar with 1/2 cup brown sugar. Substitute 1/2 cup all-purpose flour with 1/2 cup whole wheat stone ground flour (next time I'll substitute completely with wheat flour) Omit topping. I baked this in a loaf pan for almost an hour (checking at 45 minutes.) I do have to thank AAMMEGAN for the base of this recipe though. I'd like to also try substituting the banana for pumpkin. Read More
(10)