Preheat the oven to 375 degrees Fahrenheit and lightly grease a muffin tin.
In a large bowl mix together flour, oats, brown sugar, baking powder, and salt. Set aside.
In a smaller bowl mix together peanut butter, egg, and milk.
Pour the peanut butter mixture into the flour mixture and blend well.
Fill the muffin tin with the batter until they are 3/4 of the way full.
Bake for 18-23 minutes or until a toothpick comes out clean.
Notes
This is a low calorie treat and has a light peanut buttery taste. If you're not worried about calories and want more flavors, consider adding more peanut butter, chocolate chips, banana, walnut or almond slivers. You can substitue all-purpose flour for almond flour for a gluten-free dessert with even more protein. Freeze them in an airtight container for a quick breakfast. To re-heat, cover in a paper towel and microwave for 45 seconds, or until your desired temperature.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.