In a large mixing bowl combine flours, sugars, baking powder, soda and oats. (If you like a more cupcake-like texture, put this in a blender or food processor and mix until finer). Stir to make sure all combined.

In a separate bowl combine 1/2 cup of peanut butter, butter, eggs and bananas. Add to dry ingredience and stir until just combined.

Spoon batter into paper lined or greased muffin tin until two-thirds full. Bake at 350 degrees F for 18-20 minutes until done (test with a toothpick – should come out dry when they are done). Cool completely.

For the frosting:
While muffins are cooling mix 1/4 cup peanut butter, honey, and powdered sugar in bowl with hand mixer. Gradually add milk until desired consistency. Spread onto cooled cupcakes/muffins.

If you are looking for a more muffin-like product, omit frosting and mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup of cold butter and 1/4 cup pecans or peanuts in food processor. Pulse until butter resembles fine crumbs. Sprinkle on top of muffins and bake as directed.