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.