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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Peanut Butter and Banana Muffins Recipe

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This recipe for Peanut Butter and Banana Muffins is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup firmly packed light or dark brown sugar
½ cup non-hydrogenated peanut butter
½ cup carrot or cauliflower puree
½ cup mashed or pureed banana
1 large egg white
1 cup whole wheat flour
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
½ teaspoon salt
Directions:
Directions:
1. Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. In a large mixing bowl, mix ½ cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.

3. Put the flour, baking powder, baking soda, and salt in a bowl and stir 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 over mix). Add the remaining ½ cup of brown sugar and stir once or twice.

4. 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 to 20 minutes. Turn the muffins out onto a rack to cool.

5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20-30 minutes
Personal Notes:
Personal Notes:
These muffins take extra time, because of the cauliflower or carrot puree, but they are worth it. Definitely one of William and Charlotte's favorite muffins. We like to bake them into mini muffins. If you do that, begin checking the muffins at 12-13 minutes with a toothpick to see if they are done. We have made these with both pureed carrot and cauliflower, and they are great both ways. This recipe comes from Jessica Seinfeld's cookbook Deceptively Delicious.

 

 

 

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