Banana Oat Muffins with Sour Cream

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Place 1 cup rolled oats in a food processor and process until ground. In a large bowl combine ground oats with flour 1 tablespoon rolled oats chopped walnuts baking powder cinnamon and salt.

In a separate bowl cream together the 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 egg mixture. Spoon batter into prepared muffin pans.

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

Bake in preheated oven for 25 to 30 minutes until golden brown and a toothpick inserted into a muffin comes out clean.