Sunday, January 20, 2008

Peanut Butter & Banana Muffins

These muffins are really good! They sound weird, have weird stuff in them, but the kids loved them! This is from my favorite cookbook Deceptively Delicious by Jessica Seinfeld. It's the best cookbook I own! The only thing I would do differently from her recipe would be to stir in all the brown sugar at once rather than swirling half of it in the batter at the end...just my own little tweaking! I also made them in a mini muffin pan so the boys could enjoy them without a ton of crumbs! They tend to "stuff" rather than take graceful dainty bites like their sister! Anyway, here's the recipe!


1 c. firmly packed light or dark brown sugar
1/2 c. natural peanut butter
1/2 c. cauliflower puree (or carrot puree)
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Line mini-muffin pan (24) or muffin tin (12).
In large mixing bowl, mix brown sugar, peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

Put the flour, baking powder, baking soda, and salt in a bowl and stir to mix. Add to other mixture. Stir just to combine. Batter will be a little lumpy--don't over mix.
Fill muffin tins and bake until muffins are lightly browned and a toothpick comes out clean when inserted into the middle. (15-20 minutes) Turn the muffins out onto a rack to cool.

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