Banana Oat Muffins

1 1/2 cups flour (can use 1/2 c wheat, or more as desired)
1 c rolled oats (I use quick or regular)
1/2 c white sugar
2 t baking powder
1 t baking soda
1/2 t salt
1 egg
3/4 c milk
1/3 c vegetable oil
1/2 t vanilla
1 c mashed bananas

Crumb topping: 1/2 c sugar, 1/3 c flour, 1 1/2 t cinnamon, 2 T butter.  Combine
dry ingredients; grate cold butter into the same bowl.  Mix with fingers until crumbly.  Makes enough for 24 muffins; keep leftovers in the fridge in a Ziploc bag until you make muffins again.  Can add nuts if desired.  Pecans are divine.Combine flour, oats, sugar, b. powder, b. soda, and salt.  Set aside.  In large bowl, combine milk, oil, and vanilla.  Add mashed banana and combine.  Stir
in flour mixture until moistened.  Line 9-12 (I like full muffins!) muffin tins with baking cups.  Divide batter evenly, filling empty cups with water for even baking.  Sprinkle with crumb topping, if desired.  Bake at 400 (375 for dark pans) for 18-20 minutes or until tops spring back when touched. 

Tip: My kids don’t like banana chunks in their muffins, so now I blend the bananas with the liquid ingredients before combining them with the dry ingredients.  Makes great easy muffins!