Peanut Butter Banana muffins

I'm absolutely itching to blog about Caden's play nook but I have a few things I still want to do in there before I'll feel finished.  But just know its SO FUN!!!!  So instead I decided I should share this delicious recipe from my Deceptively Delicious cookbook!  

I made the Peanut Butter Banana muffins this evening to have for the week for breakfasts (this is what happens when I'm not watching tv!) And they smelled so amazing I just had to try one tonight. And they are so yummy! The deceptive part is that they contain pureed carrot!

Ingredients:

1 cup firmly packed brown sugar (light or dark)
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree. (I used carrot this time)
1/2 cup banana puree (I've found that one banana pureed is equal to 1/2 cup)
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Get cooking!:

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

2. in a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, vegetable & banana purees and the egg white.

3. Mix the flour, baking powder, baking soda, and salt in a seperate bowl.  Then add to the bowl with the peanut butter mixture and stir just to combine. (the batter will be a little lumpy-do not overmix)
Add the remaining 1/2 cup of the brown sugar and stir once or twice. (adding the second half of the brown sugar at the end and not mixing it too much creates a fabulous crunchy top to the muffins)

4. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 15-20 minutes. (my oven is gas and it took 20 minutes). 

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


Peanut butter banana muffins


Try it, You'll like it! A little Yo-Gabba Gabba for you there :) I'm excited to eat some tomorrow. What a  yummy start to the day :)