These potassium- and fiber-packed muffins are great as a quick grab-and-go breakfast or after-school snack. Browning the butter adds a nutty, almost caramel-like flavor to the batter and the sour cream ensures that the muffins stay nice and moist.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup plus 2 tablespoons rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/2 cup reduced-fat sour cream
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 medium bananas, peeled and cut into 1/2-inch pieces (about 1 heaping cup)
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
- In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
- Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don’t worry if there are a few lumps).
- Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 220 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 55 milligrams |
| Sodium | 190 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 3 grams |
| Protein | 4 grams |
Reviews
The recipe was pretty easy, after browning the butter. LOL! It’s not sweet, but a tasty healthy snack. I will make it again.
Tasted ok. Quite dry. Expected more of a moist, dense banana bread texture.
These are the best I have ever made! I added a little brown sugar to the oat topping for an extra sweet crunch! This is a keeper recipe!
Swapped the sour cream for Greek yogurt and added some mini chocolate chips! Wonderful and even husband approved !
Loved these muffins! I made some substitutes that made them amazing. Instead of sour cream, I used a cup of yogurt. Also, instead of butter I used 3 TBSP of coconut oil. I added in some honey for a little more of sweetness. Loved them
These were awesome! I added a 3rd banana, and baked about 10 minutes longer. Will definitely make them again!
I had to make a bunch of substitutions based on ingredients in my pantry. I used Kerrygold butter, steel cut oats, light brown sugar and Trader Joe’s all-purpose flour and still the muffins tasted delicious. I will make this again.
I mad these today, Delicious taste. Everyone loved it
Made these for my toddlers school snack. I used Greek vanilla yogurt instead of sour cream and added a little cinnamon. The whole family loved them!