Streusel-topped banana, nut and oatmeal muffins.

Banana Oat-Nut Muffins

Topping:
1/2 cup quick or old fashioned oats
1/4 cup brown sugar, firmly packed
3 tablespoons chopped nuts
2 tablespoons whole-wheat flour or all-purpose flour
2 1/2 teaspoons vegetable oil
1 teaspoon vanilla extract

Muffins:
1 cup milk
1/2 cup quick or old fashioned oats
1/4 cup vegetable oil
2 large eggs
1 (14-ounce) package banana nut quick bread and muffin mix
1/2 cup chopped dates

1. Heat oven to 400°F (205°C). Grease bottoms of 18 medium muffin cups or line with paper baking cups.
2. For topping, combine all topping ingredients in medium bowl; mix well. Set aside.
3. For muffins, mix together milk and oats in large bowl. Let stand 10 minutes.
4. Stir in oil and eggs until well blended. Add banana quick bread mix and dates. Stir by hand until just blended; do not over mix.
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Sprinkle with topping, dividing evenly.
7. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean and muffins. Remove muffins from pan to wire rack.

Makes 18 muffins.