Ooh, look, a recipe for you. I haven’t posted one in awhile, and I realized, as I was making them last night, I had never posted this particular one.
I didn’t realize until AFTER I had made them that I hadn’t done all of this, so I was not taking photos of the step-by-step, and only took a final product picture with my cell phone. So…sorry?
This recipe is from the Deceptively Delicious cookbook (Look! It’s on sale at Amazon. I would recommend it.), but I have made a few changes to the recipe (sorry, that’s what I do). Although, they are so minuscule that I can’t take credit for the recipe in any way, shape or form. We have Mrs. Seinfeld to thank for that.
- Nonstick cooking spray
- 1 cup firmly packed light/dark brown sugar (You can add about a tablespoon more too, just for extra sweetness).
- 1/2 cup natural peanut butter (I used Skippy Natural)
- 1/2 cup cauliflower or carrot puree (I used carrot)
- 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 (Please do not use salt if you use a peanut butter with salt already in it. I added the salt the first time and it was like eating a tiny little salt-lick. I threw the whole batch out).
* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the cauliflower/carrot and banana purees, and the egg white, using a wooden spoon.
* Put the flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag and stir or shake to mix. 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 brown sugar and stir once or twice.
* Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 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 1 month.
My girls LOVE these (okay, I like them too), and I love the fact they get an boost of vegetables in their diet. I used a mini-muffin pan, and they made about 32 mini muffins, but I’ve also made regular muffins with this recipe, which yields about 16 muffins, give or take (depending on how much batter you use in each cup).
According to the internets, a serving (1 regular muffin or 2 mini muffins) is approximately 185 calories and 5.9 grams of fat.
**Again. Mrs. Seinfeld has no idea who I am, nor do I get anything if you buy from the link. My mom bought me the cookbook last year for Christmas :o)