Preheat the oven to 425°F and line a 12 cup muffin pan with paper liners.
In a large mixing bowl, combine the rolled oats, whole wheat flour, chopped peanuts, powdered peanut butter, baking powder, baking soda, cinnamon and salt and mix well with a flat whisk until evenly combined. Set aside.
In a separate bowl, combine the peanut butter, date paste, honey, oil, buttermilk and avocado oil and mix well with a whisk.
Add the eggs and whisk
Throw in the dry ingredients and mix delicately with a rubber spatula until well incorporated but no more.
Divide the batter between 12 large muffin cups. The batter will go way over the paper cup, so try and shape the tops into nice rounded domes. The use of a large spring-loaded cookie scoop is strongly recommended. Alternately, you could also divide the batter into 18 to 24 smaller muffins. Of course, you'd need to adjust cooking time accordingly.
Sprinkle each muffin with chopped peanuts
Bake in the 425°F oven for 10 minutes, then lower the heat to 350°F and continue baking for 8-10 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for a few minutes in the pan then remove to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for about a week.