Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tablespoon rolled oats
• 0.5 cups chopped walnuts
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoons ground cinnamon
• 0.5 teaspoons salt
• 0.5 cups butter , softened
• 1 cup white sugar
• 2 eggs
• 1 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 0.33 cups rolled oats
• 4 tablespoons brown sugar
• 0.25 teaspoons ground cinnamon
• 2 tablespoons butter , chilled
• 0.25 cups chopped walnuts

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 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. 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. 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. 5 Bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.

Nutrition per serving