1 1/2 cups unsalted butter, softened
1 cup white sugar
1 egg
1 cup milk
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 cups rolled oats
1 cup honey
Preheat oven to 375 degrees F (190 degrees C). Grease 20 muffin cups or line with paper muffin liners.
In a medium bowl combine butter, sugar, and egg. Mix until smooth, about 10 minutes. Add milk and vanilla. Stir in flour, baking powder, baking soda, salt, and baking soda; mix just until batter is thoroughly combined. Stir in oats and honey. Stir in almond mixture and peanut butter. Just until all ingredients are thoroughly combined.
Divide dough into two balls. Wrap in tightly greased plastic and refrigerate for at least one hour.
At least two hours before baking, preheat oven to 425 degrees F (220 degrees C) and pre-bake 20 muffin cups or prepared loafs for 45 minutes, or until firm.