Banana Oat Muffins

Adapted from AllRecipes.com.

Prep: 15 min / Cook: 25-30 min.
Yield: 12-18 muffins

1 cup + 1 Tbs rolled oats, divided
1 cup whole wheat flour
1/2 cup chopped walnuts or pecans
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 large very ripe bananas
1 tsp. vanilla extract
1/2 cup sour cream

Streusel topping:
1/3 cup rolled oats
4 Tbs. brown sugar
1/4 tsp. ground cinnamon
2 Tbs. butter, chilled
1/4 cup chopped walnuts or pecans

Preheat oven to 350F.  Spray muffin tin or line with paper muffin cups

Place 1 cup rolled oats in a food processor and process until ground.  In a large bowl, combine ground oats with flours, 1 Tbs. rolled oats, chopped nuts, baking powder, cinnamon, and salt.

In a separate bowl, cream together butter and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the banana and vanilla.  Stir in sour cream.  Mix oat/flour mixture into the egg mixture.  Spoon batter into prepared muffin pan.

To make topping, combine 1/3 cup rolled oats, brown sugar, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse crumbs; stir in 1/4 cup chopped nuts.  Generously sprinkle muffins with topping.

Bake for 25-30 minutes until golden brown and a toothpick inserted into the middle comes out clean.

Notes:
- One reviewer said she chose not to process the oats because she liked their texture, so do what you want.
- The original recipe also called for 1 tsp. of baking soda but neglected to say when to add it.  I completely forgot about the baking soda and the muffins turned out just fine.
- I didn't pre-mash my bananas even though the original recipe said to.  I'm getting lazy.
- I was short on sour cream and ended up using a Tbs. or so of vanilla yogurt to make up for it.  No problems.