1 1/2 c. rolled oats
3/4 c. milk
1/2 c. vegetable oil
1/3 c. firmly packed brown sugar
1 lg. ripe banana, mashed
1 1/4 c. flour
4 tsp. baking powder
1/4 tsp. salt

Soak the oats in the milk in a mixing bowl for 30 minutes, or until all the milk has been absorbed. Combine the egg, oil, sugar and mashed bananas, beating until smooth, and stir into the oat mixture. combine the dry ingredients in a second mixing bowl and make a well in the center. Pour in the banana-oat mixture and stir lightly to moisten. Grease muffin pans or line with crinkly paper cupcake liners and spoon in the batter, half filling each cup. Bake 15 minutes at 425 degrees.