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Banana Oat Muffins

Banana Oat Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
AAMMEGAN

AAMMEGAN

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

naples34102
64

naples34102

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 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.

apollocooks
52

apollocooks

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 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.

JENNIFER
43

JENNIFER

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!

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