Banana Oat Cupcakes

    45 minutes

    These are a great banana, oat and walnut cupcake (or small muffin) that is made from scratch with simple and wholesome ingredients.

    258 people made this

    Serves: 12 

    • Cupcake
    • 1 cup (90g) rolled oats
    • 1 cup (125g) plain flour
    • 1 tablespoon rolled oats
    • 1/2 cup (60g) chopped walnuts
    • 1 teaspoon baking soda
    • 2 teaspoons baking powder
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 cup mashed bananas
    • 1 teaspoon vanilla essence
    • 1/2 cup (125ml) sour cream
    • Topping
    • 1/3 cup (30g) rolled oats
    • 4 tablespoons (60g) brown sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons (40g) butter, chilled
    • 1/4 cup (30g) chopped walnuts

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Grease 12 muffin cups or line with patty pans.
    2. Place 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 soda, baking powder, 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 and vanilla. Stir in sour cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin tin.
    4. Topping: In a small bowl combine rolled oats, brown sugar, cinnamon. Cut or rub in butter until mixture resembles coarse crumbs then stir in chopped walnuts. Generously sprinkle muffins with topping.
    5. 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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    Reviews and Ratings
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    Reviews in English (258)


    I'd really like to try this recipe, but something seems a little odd about the ingredient list! I will try it if you could fix this please  -  02 Oct 2012


    While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.  -  29 May 2008  (Review from Allrecipes USA and Canada)


    It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone.  -  19 Feb 2008  (Review from Allrecipes USA and Canada)