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Banana Crunch Muffins

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

In a medium-size bowl, combine oats, confectioners' sugar, coconut and pecans. Melt 4 tablespoons of butter in a large skillet. Add oat mixture, stirring over medium heat until it resembles a light granola. Remove from skillet. Let cool. Preheat oven to 350 degrees. Grease and flour 12 cup muffin tin. In large bowl, beat sugar and remaining butter until well blended, then beat in eggs and vanilla. In a small bowl, combine flour, baking powder and salt. Gradually add to butter mixture, alternating with mashed bananas. Fill muffin cups 2/3 full. Sprinkle tops with oat mixture. Bake between 20 to 25 minutes. Let cool 10 minutes. Remove from pan. Makes 12 muffins.

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