3/4 cup old-fashioned oats
2 1/4 cups all-purpose flour
1/2 cup brown sugar -- firmly packed
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 cup lowfat buttermilk
3/4 cup 2% low-fat milk
1/2 cup lowfat ricotta cheese
2 large egg whites
1/4 cup lowfat peanut butter
1 tablespoon lowfat peanut butter
1 tablespoon vanilla extract
2 tablespoons granulated sugar (for tops of muffins) (up to 3 Tbl)

Preheat oven to 375F. Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil spray.

Put the oatmeal in a food processor and process it until it is coarse in texture.

In a large mixing bowl combine oats, flour, 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. In a separate mixing bowl combine all the remaining ingredients except for the granulated sugar, and whisk together until smooth. Pour into the dry ingredients and mix just until all ingredients are moist.

Spoon batter into prepared muffin cups, filling to the rims, and sprinkle the top of each muffin with 1/2 teaspoon of granulated sugar. Bake muffins for approximately 20 minutes. Muffins should be light golden brown, and a cake tester inserted into the center should come out clean.

Cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.