banana bread muffins

AuthorHeather WallaceCategoryDifficultyBeginner

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)
  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 . . .
1

Mix...
2

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.

3

With the mixer on low speed add 2 room temperature eggs one at a time beating well after each addition.

4

Add 1 teaspoon of vanilla extract, 1/3 cup of sour cream, and 2 cups of mashed banana, beat on low until combined.

5

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.

6

Slowly add dry ingredients to the wet ingredients until just combined, do not overmix.

7

Fold in 3/4 cup of chopped walnuts.

Bake...
8

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.

9

Let cool 10 Minutes before removing from pan.

10

Serve warm with a bit of butter if desired.

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)
  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

Directions

Gather your ingredients . . .
1

Mix...
2

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.

3

With the mixer on low speed add 2 room temperature eggs one at a time beating well after each addition.

4

Add 1 teaspoon of vanilla extract, 1/3 cup of sour cream, and 2 cups of mashed banana, beat on low until combined.

5

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.

6

Slowly add dry ingredients to the wet ingredients until just combined, do not overmix.

7

Fold in 3/4 cup of chopped walnuts.

Bake...
8

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.

9

Let cool 10 Minutes before removing from pan.

10

Serve warm with a bit of butter if desired.

banana bread muffins
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