Recipe by gourmetmomma
This is from Jessica Seinfeld's Deceptively Delicious Cookbook. I have not made these, but am posting recipes from this book upon request.
Top Review by Mommy2two
I mixed up a batch of these to try last night. I had a handful of baby carrots, so I steamed them in the microwave, and once they were softened I used my stick blender to puree the carrots and bananas in the large bowl. Two medium bananas made 1/2 cup puree. I was worried about the amount of leavening with the amount of flour, but the flavor was great. I used Gold Medal white whole wheat flour. I didn't have natural peanut butter, so Jif worked just fine for me. Great flavor, nice muffins. Thanks for sharing this recipe!
- 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 See How It's Made
- Preheat oven to 350. Spray muffin tins with nonstick spray.
- 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.
- 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.
- 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.
- Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
- Store at room temp for up to two days, or freeze for up to a month.