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In a bowl, combine the flour, oats, brown sugar, baking powder, salt and cinnamon. In another bowl, beat the egg, peanut butter and milk until smooth. Stir into dry ingredients just until moistened. Fold in peanuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve with whipped topping and peanuts if desired. Yield one dozen.
Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
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