These banana oat muffins with a touch of sour cream are a perfect combination of healthy and indulgent. The oats add a hearty texture, while the sour cream adds richness and moisture. These muffins are great for a quick breakfast on the go or a satisfying snack any time of day.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts (optional)
- 1/4 cup chocolate chips (optional)
Directions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas, sour cream, melted butter, brown sugar, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped nuts and chocolate chips, if using.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
