One of the things that my cookbook project has taught me so far is that I’m really bad at judging cookbooks by their covers. I was sure that Deceptively Delicious was going to be all veggie-filled kids food. Instead, I found a whole bunch of recipes I can’t wait to try.
I don’t feel like I’m at a stage were I need to hide fruits and vegetables in all of my food to get my daily servings, but it’s nice knowing there are carrots and bananas hiding in these delicious muffins.
Peanut Butter Banana Muffins
(from Deceptively Delicious)
1 c. firmly packed brown sugar
1/2 c. creamy peanut butter
1/2 c. carrot puree
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
Preheat oven to 350F degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
In a large mixing bowl, mix 1/2 c. of the brown sugar with the peanut butter, carrot puree, banana puree and egg white.
Mix the flour, baking powder, baking soda and salt in a seperate bowl. Add to the bowl with the peanut butter mixtureand stir just to combine. Add the remaining 1/2 c. 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 to 20 minutes. Cool on a wire rack.
To make carrot puree: Peel, trim and cut carrots into 3″ chunks. Steam for 10-12 minutes. Puree in a food processor for about 2 minutes, adding a few teaspoons of water if needed.
To make banana puree: Peel and mash with a fork on a cutting board. Puree in a food processor for about 2 minutes.