peanut butter and banana muffins

from "Deceptively Delicious"
Note from Jessica: Adding half the brown sugar at the end of mixing creates a spectacular, crunchy exterior on the top of these muffins.
Note from me: Elijah loved these.  He called them cookies (Koo-ka!)  I didn't correct him. :o)  A great way to combat the LBSCBDO!


Ingredients:
nonstick cooking spray
1 c. firmly packed brown sugar
1/2 c. peanut butter
1/2 c. carrot or cauliflower puree (I used cauliflower)
1/2 c. banana puree
1 egg white
1 c. whole-wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat the oven to 350. Set out silicone baking cups (or paper.)

• In a large mixing bowl, mix 1/2 c. brown sugar with the PB, vegetable and banana puree, and egg white, using a wooden spoon.
• Put the flour, baking powder, baking soda, and salt in a bowl and stir to mix.  Add to hte bowl with the PB mixture and stir just to combine (the batter will be lumpy.  Do not overmix.) 
• Add the remaining 1/2 c. of brown sugar and stir once or twice.
• Divide the batter among the muffin cups and bake nutil the muffins are lightly brown and a toothpick comes out clean when inserted into the center (15-20 minutes.)
• Store in an airtight container at room temperature for up to 2 days, or freeze up to 1 month.