Preheat oven to 375 degrees.

In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, yogurt, eggs and vanilla mixing until combined.

In a small bowl, whisk together the flour, oats, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.

In the bowl of a food process, plus the banana chips, pecans, brown sugar and oats until chopped fine. Add the butter and pulse until pea sized crumbles form. Set aside.

Pour the batter into muffin tins lined with baking cups until 3/4 full and top each with 1 teaspoon streusel topping. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool completely on rack.

In a microwave safe bowl, add 15 unwrapped caramels and 2 tablespoons milk. Microwave on high for 30 seconds and stir. Repeat at 15 second intervals until smooth. Drizzle caramel on top of the muffins and store in an airtight container for up to 3 days.