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

TOPPING:

1/4 c. Quaker oats
1/4 c. flour
2 tbsp. butter, melted
2 tbsp. firmly packed brown sugar

Grease 12 medium muffin cups or line with paper baking cups. Combine flour, oats, brown sugar and baking powder. Set aside.

Whisk together milk, peanut butter, banana, egg, oil and vanilla; add to dry ingredients, mixing just until moistened. Fill prepared muffin cups 2/3 full.

Combine Topping ingredients; sprinkle evenly over each muffin cup batter. Bake at 375 degrees for 16-18 minutes or until golden brown. Serve warm. Yield 1 dozen muffins.