1. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups. Place 2 cups of the rolled oats in a food processor or blender; cover and process or blend until fine. Transfer oats to a large bowl; stir in flour, sugar, baking powder, 3/4 teaspoon of the apple pie spice, baking soda and salt. Make a well in the centre of the flour mixture; set aside.

2. In a medium bowl whisk together buttermilk, banana, eggs, the 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Spoon batter into muffin cups.

3. For topping, stir together the remaining 1/4 cup oats and the remaining 1/2 teaspoon of apple pie spice. Using a pastry blender, cut in the 1 tablespoon butter until mixture is crumbly. Sprinkle topping over batter in muffin cups.

4. Bake in a 350 F. oven for 20 to 22 minutes or until a toothpick inserted into centres of muffins comes out clean.

To make ahead: Prepare as directed. Cool muffins; store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.

Note: To make 1 cup sour milk, place 1 tablespoon lemon juice in a glass measuring cup. Add enough millk to make 1 cup liquid; stir. Let mixture stand for 5 minutes before using.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.