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Monday, January 3, 2011

Peanut Butter Banana Muffins

Today marks the first day of my diet.  I know you must be thinking, we have heard that one before!  This time though, I am going to take it seriously.  No more, "I'm starting again on Monday!" business.  Not after those numbers stared back at me when I got on the scale this morning. 

In order to stay strict on my diet, I cannot keep things around the house that tempt me.  And sometimes Rhys' food tempts me.  So I need recipes that are good, healthy and fun for him, but that don't call my name in the middle of the night.

My other issue is that Rhys has become a picky eater.  I have to sneak vegetables and fruits into his diet.  "Of course you can have mashed potatoes for dinner!" I say to Rhys.  That's because that is the only way I can get peas and carrots into his tummy! 

Enter the cookbook: Deceptively Delicious.  This cookbook came out a few years ago - my sister gave me a copy - and I am just now blowing the dust bunnies off of it. The concept is great.  Continue offering your children fruits and vegetables (this is important!) but while they are turning up their nose, sneak it in to the foods they like.

I made these muffins, a recipe from this cookbook, this weekend and boy oh boy, does Rhys love them! And, mommy can resist them.  I believe this might be a match made in culinary heaven!

Peanut Butter and Banana Muffins

1 cup brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree (I used carrot)
1/2 cup banana puree
1 large egg white (I used the whole egg)
1 cup whole wheat flour
1 tsp baking powder
1tsp baking soda
1/2 tsp salt

Preheat oven 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 brown sugar with the peanut butter, the vegetable and banana purees and the egg.  Mix in dry ingredients, do not over mix - it will be lumpy. Add the remaining 1/2 cup of brown sugar and stir once or twice.

Divide the batter among the cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center - 15 to 20 minutes. Place on a rack to cool.

Store in an airtight container at room temperature for up to 2 days or freeze for up to a month.

I hope your kiddos like them too!

1 comment:

  1. We have that same cookbook, and that is the first recipe I tried, too! Connor was OK with them...I'll have to get another one out of the freezer and try it again and see if he likes them!

    Good luck!!