Peanut Butter Banana Muffins. YUM!

I got this muffin recipe from my friend Erin, who got it from a friend, who got it from the book Deceptively Delicious! I just had to share. Its a HUGE hit in our house and totally toddler friendly! The lil guy loves them. I have this book and love it! She has a few other muffin recipes I can't wait to try!

Ingredients:
1 cup firmly packed brown sugar.
1/2 cup natural peanut butter (edit: or you can substitute with something like almond butter... yum)
1/2 cup carrot or cauliflower puree (I just used one of those carrot baby food jars) Brilliant idea Erin!
1/2 cup banana puree (about 2 ripe bananas smashed)
1 large egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
(optional) Handful mini chocolate chips (or just decorative on top) I highly recommend the chocolate chips! They make the muffins.

Directions:
Preheat oven to 350 Degrees Fahrenheit. Coat 12 cup muffin tin with nonstick cooking spray or line with muffin tins.

In a large bowl, mix the brown sugar, peanut butter (or substitute), purees and the egg with a wooden spoon.

Put the flour, baking powder, baking soda and salt in a ziploc bag or bowl and mix. Add to the peanut butter mixture and stir until just combined.

Divide the batter into the muffin cups. Bake for 15-20 minutes or until lightly browned and a toothpick comes out clean. Cool on rack.

Hint: After cooling, wrap each muffin with saran wrap, and then put them all in a gallon freezer bag before freezing them. Then you can take them out of the bag one at a time as needed. They don't stay as fresh without the bag. But be sure to sample at least one of them fresh from the oven... just to make sure they're good. ;)

YUMMY!