Peanut Butter Oatmeal Muffins

1 1/2 cups whole wheat pastry flour
1/2 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup brown sugar

1/2 cup peanut butter
2 eggs, beaten
1 cup buttermilk

Preheat oven to 375 F. Line a muffin tin with paper liners or spray with cooking spray.

Stir together flour, oats, baking powder, baking soda, salt, and brown sugar. Make a well in the center of the dry ingredients.

Combine peanut butter, eggs, and buttermilk and whisk until smooth. Pour the peanut butter mixture into the dry mixture and stir gently just until the dry ingredients are mixed in.

Divide the batter between the cups, about 1/3 cup each.

Bake for 18 to 20 minutes, until lightly browned. Cool on a wire rack.

They freeze well.