Deceptively Delicious Cookbook - Peanut Butter and Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Nonstick cooking spray* 1 cup firmly packed light/dark brown sugar* 1/2 cup natural peanut butter* 1/2 cup cauliflower 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 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, mis 1/2 cup of the brown sugar with the peanut butter, the cauliflower 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.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
* In a large mixing bowl, mis 1/2 cup of the brown sugar with the peanut butter, the cauliflower 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.
Number of Servings: 12
Recipe submitted by SparkPeople user JKAPLAN86.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 295.7 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 2.7 g
- Protein: 4.2 g
Member Reviews
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CD1643752
These are great! I used applesauce rather than cauliflower puree, and egg substitute for the egg white. I doubled the recipe and got 18 kinda big muffins - I could have done 24 regular size if I'd had the self control :) Next time I'm going to try adding a bit of cinnamon to the batter. - 4/21/08