Name: banana bread muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 24 servings
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup brown sugar; 2 large eggs, room temperature; 2 cups cups very ripe bananas, mashed (about 4 bananas); ⅓ cup sour cream; 1 tsp vanilla extract; 1 ½ cups all-purpose flour, sifted; ½ cup toasted oat flour; 1 tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon; ¾ cup chopped walnuts

AuthorHeather WallaceCategorycupcakes & muffinsDifficultyBeginner

Looking 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!

Yields24 Servings

Prep Time15 minsCook Time22 minsTotal Time37 mins

½ cup unsalted butter, room temperature

¾ cup brown sugar

2 large eggs, room temperature

2 cups cups very ripe bananas, mashed (about 4 bananas)

⅓ cup sour cream

1 tsp vanilla extract

1 ½ cups all-purpose flour, sifted

½ cup toasted oat flour

1 tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¾ cup chopped walnuts

Gather your ingredients . . .

Mix...

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.

Bake...

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