1 c. rolled oats
1 1/2 c. confectioners' sugar
1/3 c. shredded coconut
1/3 c. chopped walnuts
9 1/2 tbsp. butter, divided
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 c. mashed ripe bananas

Combine oats, confectioners' sugar, coconut and nuts. Melt 4 tablespoons of butter in large skillet. Add oat mixture, stirring over medium heat until it resembles a light granola. Remove from skillet; let cool and preheat oven to 350 degrees. Grease and flour 12 muffin tins.

In large bowl, beat sugar and remaining butter until well blended, then beat in eggs and vanilla.

In small bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, alternating with bananas. Fill muffin tins 2/3 full with batter. Sprinkle tops with oat mixture. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cool in tin for 10 minutes. Remove; let cool completely. 12 muffins.