The Beautiful Banana Muffins Youll Want for School Mornings Coffee Breaks and Everything in Between

Ingredients

• 12 muffin paper liners
• 8 ounces all-purpose flour (226 g; 1 3/4 cups)
• 2 3/4 ounces old-fashioned rolled oats (76 g; 3/4 cup)
• 1 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 very ripe bananas, peeled, divided
• 3 ounces sour cream (85 g; 1/3 cup), at room temperature
• 8 tablespoons (113 g) unsalted butter, divided
• 7 1/2 ounces light brown sugar (213 g; 1 lightly packed cup)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 ounces chopped toasted walnuts or pecans (63 g; 1/2 cup), optional
• 1 ounce all-purpose flour (28 g; about 1/4 cup)
• 1 3/4 ounces light brown sugar (50 g; about 1/4 packed cup)
• 1 ounce old-fashioned rolled oats (28 g; 1/4 cup)
• 2 tablespoons (28 g) unsalted butter, melted
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag