Healthy Peanut Butter and Banana Muffins

A delicious and nutritious homemade muffin packed with nutrients from bananas, carrot puree, whole wheat flour, and peanut butter.

Preheat oven to 350F. Coat a 12-cup muffin pan with cooking spray or line with paper baking cups.

Mix in a large bowl with a wooden spoon:

• 1/2 cup brown sugar
• 1/2 cup natural peanut butter
• 1/2 cup carrot puree (I use natural baby food)
• 1 egg

Stir in a medium bowl until well combined:

• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Add the dry ingredients to the wet and stir until just combined. Stir in the remaining 1/4 cup of brown sugar.

Divide the batter equally among the muffin cups using a OXO Good Grips Cookie Scoop.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, about 15-20 minutes.

Cool the muffins in the pan for 10 minutes and remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Recipe adapted from Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food by Jessica Seinfeld