Combine the egg, milk, butter and vanilla in a large bowl. Set aside.

In a small bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.

Stir the dry ingredients into the wet ingredients and combine thoroughly.

Gently fold in the mashed bananas and the chopped pecans.

Lightly grease a 12-cup standard muffin tin or line with paper liners.

Divide the batter between the prepared muffin cups.

Bake for 15-18 minutes, until the tops of the muffins are golden and a toothpick inserted in the center comes out clean.

Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.

Remove from the pan and enjoy!