1/2 c. butter, softened
3/4 c. brown sugar, firmly packed
2 lg. eggs
1/4 c. milk
2 med.-size or 3 sm. very ripe bananas, mashed, about 1 c.
1 1/2 c. all-purpose flour
1 tbsp. baking powder
1/3 c. old-fashioned rolled oats

Heat oven to 375 degrees. Grease twelve 2 1/2 inch muffin pan cups (or use muffin papers). In large bowl with electric mixer at medium speed, beat butter and sugar about 1 minute until blended and sugar is free of lumps. Add remaining ingredients, reserving 1 tbsp. oats; beat about 1 minute just until batter is smooth.

Spoon batter into prepared muffin cups. Sprinkle with reserved oats. Bake 15 to 20 minutes until golden brown. Serve warm or room temperature. Makes 12 muffins. Save some for later, just freeze them and pop them in the microwave for 15 to 20 seconds.