Peanut Butter and Banana Muffins
Ingredients:
Nonstick cooking spray
1 cup light or dark brown sugar, firmly packed
1/2 cup peanut butter
1/2 cup carrot puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350.
Coat 12-cup muffin tin with cooking spray. In large mixing bowl, mix 1/2 cup of the brown sugar, peanut butter, purees and the egg white with a wodden spoon. Mix flour, baking powder, baking soda and salt together. Add to peanut butter mixture and stir just to combine. Add remaining 1/2 cup of brown sugar and stir once or twice.
Fill muffin tin and bake 15 to 20 minutes. Store at room temperature up to 2 days or freeze up to 1 month.
Nonstick cooking spray
1 cup light or dark brown sugar, firmly packed
1/2 cup peanut butter
1/2 cup carrot puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350.
Coat 12-cup muffin tin with cooking spray. In large mixing bowl, mix 1/2 cup of the brown sugar, peanut butter, purees and the egg white with a wodden spoon. Mix flour, baking powder, baking soda and salt together. Add to peanut butter mixture and stir just to combine. Add remaining 1/2 cup of brown sugar and stir once or twice.
Fill muffin tin and bake 15 to 20 minutes. Store at room temperature up to 2 days or freeze up to 1 month.