Peanut Butter and Banana Muffins

Posted on 26. Jul, 2010 by in Food


Nonstick Cooking Spray

1 cup golden/brown sugar

1/2 cup natural peanut butter (I used honey almond butter)

1/2 cup of pureed carrots or cauliflower (I used organic baby food carrots)

1/2 cup of banana puree ( I used 1 whole banana cooked in orange juice to mash it)

1 large egg white

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

 1. Preheat oven to 350 degrees. Prepare 12 cup muffin tin with liners or spray

2. In large bowl, mix 1/2 cup of brown sugar with peanut butter, vegetable/banana puree and egg white with wooden spoon.

3. Put flour, baking pwder, baking soda and salt in ziploc bad adn shake to mix. Add flour mixture to peanut butter mixture bowl, stir completely.  Add last 1/2 cup of brown sugar.

4. Divide batter into 12 muffin cups and bake until toothpick comes out clean — about 15 minutes.  Be sure to check before bringing out of the oven.

5. Store in airtight container at room temp for 2  days or freeze for 1 month.


–Use a mini-muffin tin b/c these are soo good, it is easy to overeat them.  It would have been better to have them smaller and not eat as much.

– Add choc. chips and white choc. chips to the batter about 1/4 cup.  It makes a huge difference with the kids.

– Add some applesause or avocado to the batter to make it a little thinner and get some good fats into them.

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