• Method

  1. Preheat oven to 175C/165 Fan. Grease a 12 hole muffin tray or line the tray with paper muffin liners.
  2. For the muffin mixture, place the blitzed oats in a large bowl, together with the flour, the rolled oats, chopped walnuts, baking powder, baking soda, cinnamon and salt.
  3. 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, vanilla and sour cream.
  4. Add the oat/flour mixture into the wet ingredients and stir well to combine.
  5. Spoon batter into prepared muffin pans.
  6. To make the topping combine the oats, brown sugar and cinnamon in a small bowl. Cut in the butter until mixture resembles coarse crumbs, then stir in the chopped nuts.
  7. Generously sprinkle the muffins with the topping, and bake in preheated oven for 25 to 30 minutes, until golden brown and a toothpick inserted into a muffin comes out clean.
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