1/4 c. butter, softened
3/4 c. brown sugar, packed
1 egg, beaten
1 c. buttermilk
1 c. rolled oats
1 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. allspice
2 med. bananas, chopped

Cream together butter and brown sugar. Mix in egg and buttermilk. Mix together oats, flour, baking powder, salt, and allspice. Add to creamed mixture. Stir in bananas. Use small custard cups or microwave cupcake dish. Line with paper cups or grease lightly. Fill cups half full with batter. Arrange custard cups in circle in microwave oven or place cupcake dish in oven. Microwave, uncovered for about 2 minutes at HIGH power.

Rearrange cups after 1 minute or rotate cupcake dish if oven is not a rotating one. Test for doneness with wooden pick. Muffins may still be moist on surface. Pick should however comes out clean and dry. Let muffins stand for 3 minutes. Remove to wire rack to cool slightly. Makes 12 muffins.

To freeze the muffins, wrap in freezer wrap, plastic wrap, foil, or place in a plastic bag and seal. Label with the type of muffins and the date. Muffins will keep about 4 months in the freezer. To reheat place frozen muffins in the microwave. Heat at HIGH power for 25-35 seconds.