Peanut Butter and Banana Muffins

I lead with the above picture, not because it is a great picture, but because it is true that my toddler has enjoyed these muffins! I have a toddler who will eat most foods as she wants to, but not consistently. I have normal amounts of mom-guilt that she doesn't get enough vegetables in her diet. Then I was given Jessica Seinfeld's Deceptively Delicious for Christmas. The whole point is to sneak in vegetables where kids won't know, so that you can be mom-guilt-free and they can be happy eaters.

All I will say about this recipe is that it truly is good. I enjoyed eating them for breakfast, as well as Anna-Kate.

- nonstick cooking spray
- 1 cup firmly packed light or dark brown sugar
- 1/2 cup [natural] peanut butter
- 1/2 cup carrot or cauliflower puree I used carrot.
**For the puree, steam the vegetables. Then puree in blender or food processor. I used two carrots for this recipe, which was not enough to reach 1/2 cup.
- 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 overn to 350. 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 vegetable and fruit purees, and the egg white, using a wooden spoon.

Put the flour, baking bowder, baking soda, and salt in a bowl or zipper-lock bag and stir/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 adn 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 to 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.

I know you're skeptical, but really, try them!