1cupquick oats, dry uncooked (to make quick oats, pulse old fashioned oats in a food processor)
1 1/2cupsvery ripe mashed bananas
1largeegg, slightly beaten
1/2cupvanilla lowfat yogurt
1/4cuplight brown sugar
1/4cupold fashioned oats
2Tablespoonsall purpose flour
Preheat the oven to 375 degrees. Grease a 12 muffin cup pan with shortening or use paper muffin liners.Combine the low fat vanilla yogurt, egg, vegetable oil, mashed bananas, sugar and oats in a large bowl. Whisk the ingredients together until well incorporated and set aside for 10 minutes.Combine the flour, baking powder, baking soda, salt and nutmeg in a large bowl. Whisk the ingredients together until well combined.Combine the topping ingredients in a small bowl. Using your fingers, work the ingredients together until they are crumbly.Whisk the banana mixture into the flour mixture just until incorporated. Fill the muffin tins almost to the top, about 3/4 full. The muffins don't rise much. Sprinkle the topping over the muffin batter. Bake the muffins in a 375 degree oven for 20 - 25 minutes or until set and browned on top. Remove the pan from the oven to a cooling rack, cool 5 minutes. Remove the muffins from the pan.