About
Paula always welcomes the day with a big smile on her face... and now we know why! It's because she wakes up to the tender, sweet taste of Paula's Banana Oat Muffins! These hearty yet delicate, treats are packed with tropical bananas, warm cinnamon, and crunchy walnuts, and topped with a doubly crunchy and smoky-sweet brown sugar and walnut streusel on top! Mmm, we're so thrilled that we can enjoy Paula's Banana Oat Muffins for breakfast... although we may find an excuse to chow down on them for lunch and dinner too!
Ingredients
- For the muffins:
- 1 cup plus 1 tablespoon rolled oats, divided
- 1 cup all-purpose flour
- 1/2 cup walnuts, chopped
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 cup banana, ripe, mashed
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- For the oat topping:
- 1/3 cup rolled oats
- 4 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
- 1/4 cup walnuts, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 12-cup muffin tin or line with paper liners.
Step 3 -In the container of a food processor, add 1 cup of the rolled oats and process until finely ground.
Step 4 -In a large bowl, add the ground oats, the flour, 1 tablespoon of the whole oats, 1/2 cup of the walnuts, the baking soda, the baking powder, 1/4 teaspoon of the cinnamon, and the salt and stir to combine.
Step 5 -In a separate large bowl, add 1/2 cup of the butter and the white sugar and beat with an electric hand mixer until light and fluffy.
Step 6 -One at a time, add the eggs to the butter mixture and beat after each addition, until well-combined.
Step 7 -Add the mashed banana and the vanilla extract to the butter mixture and stir to combine.
Step 8 -Add the sour cream to the banana mixture and stir to combine.
Step 9 -Add the ground oat mixture to the banana mixture and stir to combine.
Step 10 -Evenly add the batter to each of the prepared muffin pan cups.
Step 11 -In a small bowl, add the remaining rolled oats, the brown sugar, and the remaining cinnamon and stir to combine.
Step 12 -With a fork or pastry cutter, add the remaining butter to the rolled oats mixture and cut it in until the mixture resembles coarse crumbs.
Step 13 -Add the remaining walnuts to the rolled oats mixture and stir to combine.
Step 14 -Evenly and generously sprinkle the rolled oats mixture on the top of the batter in each muffin cup.
Step 15 -Bake until golden-brown and a toothpick inserted into the center of the largest muffin comes out clean, about 25-30 minutes.
Step 16 -Serve.
