Peanut Butter & Banana Muffins

This is another recipe from Deceptively Delicious. They are good, healthy muffins.

Ada loves muffins and enjoyed having her very own to eat!

1 c. brown sugar

1/2 c. peanut butter

1/2 c. carrot or cauliflower puree (I used the latter)

1/2 c. banana puree

1 large egg white

1 c. whole wheat flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or baking cups.

In a large bowl, mix 1/2 c. of the brown sugar with the peanut butter, purees, and egg white.

Put flour, baking powder, baking soda, and salt in a bowl and mix. Add to wet ingredients and stir to combine (batter will be lumpy, do not over-mix). Add the remaining 1/4 c. of brown sugar and stir once or twice.

Divide batter into muffin tins & bake 15-20 min. until muffins are lightly browned and a toothpick comes out clean. 

Store in an airtight container at room temperature for up to 2 days, or individually wrap and freeze up to a month.

I liked these, but they’re not my favorite muffin. I still have some in the freezer & am glad Ada will eat them up. There was a heartiness to them, but I would never guess what I tasted was cauliflower!

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