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.

Healthy Make Ahead Breakfast Casserole.

This passed weekend we had some friends come into town. I love make ahead anything, especially with a Moses to care for and a husband who is out building us a house before the sun comes up! This casserole was good, everyone went back for seconds!

INGREDIENTS:
8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced fat shredded sharp cheddar cheese
2 large eggs
1 8 ounce carton egg substitute
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 degrees for 8 minutes or until toasted.
3. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs and egg substitute in a medium bowl, stirring with whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.
4. Preheat oven to 350 degrees.
5. Uncover casserole. Bake at 350 for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately. Yield: 6 - 1 cup servings
Calories: 344 Fat 10.8 grams Protein: 28.7 Fiber: 1 gram