Banana Oat Muffins with Sour Cream Best Dishes

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Banana Oat Muffins with Sour Cream

"I've perfected these wet scrumptious desserts from many muffins. You'll without a doubt love those!"

Ingredients :

1 cup rolled oats
1 cup all-reason flour
1 tablespoon rolled oats
half cup chopped walnuts
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon floor cinnamon
half of teaspoon salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
1/2 cup bitter cream
1/3 cup rolled oats
4 tablespoons brown sugar
1/4 teaspoon floor cinnamon
2 tablespoons butter, chilled
1/4 cup chopped walnuts

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

Preheat oven to 350 degrees F (175 stages C). Grease 12 muffin cups or line with paper muffin liners.
Place 1 cup rolled oats in a food processor and method till ground. In a large bowl, combine floor oats with flour, 1 tablespoon rolled oats, chopped walnuts, baking powder, cinnamon and salt.
In a separate bowl, cream together the butter and sugar till light and fluffy. Beat within the eggs one after the other, then stir inside the banana and vanilla. Stir in sour cream. Mix oat/flour combination into egg mixture. Spoon batter into prepared muffin pans.
To make Topping: In a small bowl, integrate 1/3 cup rolled oats, brown sugar, cinnamon. Cut in butter till combination resembles coarse crumbs; stir in 1/four cup chopped walnuts. Generously sprinkle muffins with topping.
Bake in preheated oven for 25 to half-hour, until golden brown and a toothpick inserted into a muffin comes out smooth.

Notes :

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