Peanut Butter & Banana Muffins (with Carrot!)

Thanks to a momstown Central Alberta member but sharing this hidden vegetable muffin recipe! 

Prep: 10min Total: 35min Makes: 12 muffins

Ingredients:

nonstick cooking spray

1 c firmily packed light or dark brown sugar

1/2 c natural peanut butter

1/2 c carrot puree

1/2 c banana puree  

1 large egg white

1 c whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Directions:

1.  Preheat the oven to 350 F.  Coat a 12-cup Muffin tin with cooking spray or line with paper baking cups.

2.  In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the carrot and banana purees, and the egg white, using a wooden spoon.

3.  Put the flour, baking powder soda, and salt in a bowl and stir to mix.  Add the bowl with the peanut butter mixture and stir just to combine (the batter will be little lumpy-do not overmix).  Add the remaining 1/2 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, 15-20 min.  Turn the muffins out onto a rack to cool.

5.  Store in an airtight container at room temp for up to 2 days, or wrap and freeze for up to a month.

I know this doesn't sound that great but my kids are very pickie eaters and ALL FOUR of them LOVE these muffins.  I just didn't tell them what was in them until after they tried them.  Happy baking 🙂