Directions

1. For Topping, in medium bowl, combine oats, flour and sugar. Stir in Skippy® Creamy Peanut Butter and Spread until small crumbs form; set aside.
2. For Muffins, in another medium bowl, combine flour, baking powder, baking soda, cinnamon and salt; set aside. In small bowl, combine bananas and milk; set aside.
3. In large bowl, with electric mixer on medium speed, beat Peanut Butter with sugar until fluffy, scraping down sides occasionally. Add egg; beat well. On low speed, alternately add flour mixture and banana mixture mixing just until blended.
4. Preheat oven to 400°. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
5. Spoon 1 rounded tablespoon batter into each muffin cup, then press 3 chocolate chips into each center, spreading batter to cover. Evenly sprinkle with topping, pressing gently onto tops. Bake 11 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Drizzle, if desired, with additional melted chocolate chips.