Peanut Butter And Banana Muffins

• nonstick cooking spray
• 1 cup firmly packed brown sugar
• 1/2 cup natural-style peanut butter
• 1/2 cup pureed carrots or 1/2 cup pureed cauliflower
• 1/2 cup mashed banana
• 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. Spray muffin tins with nonstick spray.
2. Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl. Jessica says use a large wooden spoon.
3. Mix the flour, baking powder, baking soda, and salt. I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
4. Fold the dry mix into the wet mix and combine until just lumpy. Don't overmix, these are muffins. Add the remaining 1/2 cup of brown sugar and stir once or twice. Jessica says this puts a crust on the top of the muffins.
5. Divide the batter between the muffins. Cook until lightly brown and a toothpick comes out clean. 15 to 20 minutes.
6. Store at room temp for up to two days, or freeze for up to a month.

nonstick cooking spray, brown sugar, naturalstyle peanut butter, carrots, mashed banana, egg white, whole wheat flour, baking powder, baking soda, salt

Taken from www.food.com/recipe/peanut-butter-and-banana-muffins-259456 (may not work)