Time: 40 min.
Complexity: easily
Quantity: 12 cupcakes

Healthy oatmeal banana muffins, rich in potassium and fiber, are perfect for breakfast or a snack to take to school or work. Brown butter is added to the muffin batter, imparting a wonderful nutty flavor with hints of caramel. Bananas, a natural sweetener, replace some of the sugar and, combined with sour cream, make the muffins soft and moist. Before baking, sprinkle the tops of the muffin tins with rolled oats for a crispy topping.

Ingredients:

• 1.5 cups whole wheat flour for baking or white whole wheat flour
• 110 g unsalted butter
• 0.5 cup + 2 tablespoons oatmeal
• 1 teaspoon baking powder
• 0.5 tsp fine salt
• 1/4 teaspoon of baking soda
• 0.5 cups low-fat sour cream
• 0.5 cups tightly packed dark brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 medium bananas, peeled and cut into 1cm pieces (about 1 cup)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, brown sugar, eggs, sour cream, rolled oats, bananas

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Preparation:

Step 1
• Preheat oven to 175°C. Line a 12-cup metal muffin pan with paper liners.
Step 2
• In a small skillet over medium heat, melt the butter and heat until it begins to bubble and foam, about 5 minutes. Continue heating, stirring constantly, until the foam subsides and brown specks begin to appear, 1-2 minutes. Transfer the browned butter to a medium bowl and let cool slightly.
Step 3
• In a large bowl, combine flour, 1/2 cup oats, baking powder, salt, and baking soda.
Step 4
• Add sour cream, sugar, and vanilla extract to the brown butter and whisk. Add the eggs and whisk until smooth. Fold the wet mixture into the dry mixture and knead into a dough. Then fold in the bananas (don't worry if there are a few lumps).
Step 5
• Divide the batter evenly among the prepared pans. Sprinkle with the remaining 2 tablespoons of rolled oats. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-24 minutes. Cool the muffins in the pans for a few minutes, then transfer them to a wire rack to cool completely.

Votes: 4