Peanut Butter and Banana Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not made these, but am posting recipes from this book upon request. Ingredients:
nonstick cooking spray |
1 cup firmly packed brown sugar |
1/2 cup natural-style peanut butter |
1/2 cup pureed carrots or 1/2 cup pureed cauliflower |
1/2 cup mashed banana |
1 large egg white |
1 cup whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350. Spray muffin tins with nonstick spray.
2. Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
3. Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
4. Fold the dry mix into the wet mix and combine until just lumpy. Don't overmix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
5. Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
6. Store at room temp for up to two days, or freeze for up to a month.
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