Peanut Butter and Banana Muffins

Mealtimes have become a little more of a challenge lately, as my 6 month belly and 18 month old twin boys make it hard to get as much done as I'd sometimes like. So as a proactive approach, I have been trying my hand at making and freezing food, particularly breakfast foods. Waffles, pancakes, french toast, and homemade muffins now regularly make their way into the morning lineup all because the prep, cooking, and clean-up have already been done!

These muffins are actually from Jessica Seinfeld's Deceptively Delicious cookbook and were a hit not only with the boys but with Jer, too! So moist and extremely sweet from the banana and carrot purees! I sprinkled mine with old fashioned oats and ground flax seed, as well, for just a little extra nutritional boost.

INGREDIENTS:
1 cup firmly packed brown sugar
1/2 natural peanut butter (I used almond butter because it has a higher fat content)
1/2 cup carrot or cauliflower puree
1 large egg white
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Old fashion oats and ground flax seed (optional for topping)

DIRECTIONS:

Preheat the oven to 350. Coat a muffin tin with cooking spray or line with baking cups. In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and the banana purees, and the egg white, using a wooden spoon. Mix the flour, baking powder, baking soda, and salt in a bowl. Add to the bowl with the peanut butter and stir just to combine (the batter will be a little lumpy-do not over mix). 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 containerat room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.