Banana Oat Crisp Muffins with Sour Cream

Prep Time: 20 mins | Cook Time: 25 mins | Course: Breakfast | Yield: 16

These banana oat muffins are made with sour cream and have a pecan oat crisp topping. I added peanut butter chips but you could use chocolate or caramel chips or omit them altogether. They are as moist and wonderful on day 3 as they were on the first day. Inspired by AAMMEGAN at Allrecipes https://www.allrecipes.com/recipe/23305/banana-oat-muffins-with-sour-cream/ 

1 cup + 1 Tbsp rolled oats, divided

1 cup flour

½ cup walnuts

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

½ cup butter, softened

1 cup brown sugar

2 eggs

2 bananas

1 Tbsp vanilla

½ cup sour cream

10 oz peanut butter or chocolate chips, optional

Crisp Topping:

½ cup rolled oats

¼ cup brown sugar

¼ cup butter, cold

½ cup walnuts

Preheat oven to 350*. Prepare the muffin tin with cupcake liners or spray the wells with spray oil. In a food processor, pulse 1 cup oats to a flour consistency. Add the remaining tablespoon of oats, flour, walnuts, baking soda, baking powder, cinnamon, and salt. Pulse to rough chop the nuts and distribute the ingredients. 

In a mixer, cream the softened butter and brown sugar until fluffy, add in the eggs, bananas, and vanilla. Mix to incorporate. Pour the flour mixture over the batter, then the sour cream, and chips (if using). Fold in with a rubber scraper until just mixed; being careful not to over-mix to keep the muffins tender. 

In the food processor, layer the oats, brown sugar, butter, and walnuts. Pulse until the butter is distributed, and the nuts are roughly chopped.  

Scoop batter into the prepared muffin tin, then top with 1 tablespoon of crisp topping. Bake for 25-30 minutes, the muffins will be golden brown and a toothpick tester will come out batter-free. I like using an insta-thermometer, the muffins should read a minimum of 200*.