AuthorHeather WallaceCategorycupcakes & muffinsDifficultyBeginnerLooking for ways to elevate your banana bread game? Try toasted oat flour-just replace a portion of the all-purpose flour with it and will blow your mind! Oat flour retains more water so you will be left with a super moist crumb and a toasty flavor that is out of this world!
Preheat oven to 425°.
Line cupcake pan with liners and set aside.
In a stand mixer beat 1/2 cup of room temperature unsalted butter, and 3/4 cup of brown sugar on medium speed with a paddle attachment; about 2 Minutes until creamed.
With the mixer on low speed add 2 room temperature eggs one at a time beating well after each addition.
Add 1 teaspoon of vanilla extract, 1/3 cup of sour cream, and 2 cups of mashed banana, beat on low until combined.
In a separate bowl sift together 1 1/2 cups of all-purpose flour, 1/2 cup of toasted oat flour, 1/2 teaspoon of ground cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon of salt.
Slowly add dry ingredients to the wet ingredients until just combined, do not overmix.
Fold in 3/4 cup of chopped walnuts.
Fill each greased cupcake mold with about 2/3 full.
Bake for 5 Minutes, then with muffins still in the oven reduce heat to 350°. Continue cooking for 16 Minutes to 17 Minutes, or until a toothpick inserted in the center of the muffin comes out with only a few moist crumbs.
Let cool 10 Minutes before removing from pan.
Serve warm with a bit of butter if desired.
Ingredients
Directions
Preheat oven to 425°.
Line cupcake pan with liners and set aside.
In a stand mixer beat 1/2 cup of room temperature unsalted butter, and 3/4 cup of brown sugar on medium speed with a paddle attachment; about 2 Minutes until creamed.
With the mixer on low speed add 2 room temperature eggs one at a time beating well after each addition.
Add 1 teaspoon of vanilla extract, 1/3 cup of sour cream, and 2 cups of mashed banana, beat on low until combined.
In a separate bowl sift together 1 1/2 cups of all-purpose flour, 1/2 cup of toasted oat flour, 1/2 teaspoon of ground cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon of salt.
Slowly add dry ingredients to the wet ingredients until just combined, do not overmix.
Fold in 3/4 cup of chopped walnuts.
Fill each greased cupcake mold with about 2/3 full.
Bake for 5 Minutes, then with muffins still in the oven reduce heat to 350°. Continue cooking for 16 Minutes to 17 Minutes, or until a toothpick inserted in the center of the muffin comes out with only a few moist crumbs.
Let cool 10 Minutes before removing from pan.
Serve warm with a bit of butter if desired.