1 c. all-purpose flour
3/4 c. Quaker Oats (quick or old fashioned, uncooked)
1/3 c. firmly packed brown sugar
1 tbsp. baking powder
1 c. milk
1/2 c. peanut butter
1/2 c. mashed, ripe banana (about 1 lg.)
1 egg, beaten
2 tbsp. vegetable oil
1 tsp. vanilla
1/4 c. Quaker Oats (quick or old fashioned, uncooked)
1/4 c. all-purpose flour
2 tbsp. butter, melted
2 tbsp. firmly packed brown sugar

Heat oven to 375 degrees. Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. Combine remaining ingredients; sprinkle evenly over batter. Bake 16 to 18 minutes or until golden brown. Serve warm. 1 dozen muffins.