Deceptively Delicious - Peanut Butter and Banana Muffin Recipe! With Nutrition Facts

It sounds innocent, right?  Peanut Butter and Banana Muffins.  My kids thought so.  Which is all that matters.  Shhhh.....don't tell them that these muffins are actually good for them! 

Peanut Butter and Banana Muffins - Deceptively Delicious By: Jessica Seinfeld

• Non Stick Cooking Spray ( I just used Cupcake Liners so this wasn't necessary)
• 1 Cup Firmly packed Light Brown Sugar
• 1/2 Cup Natural Peanut Butter ( I actually used J.I.F. Creamy because that is what I had on hand so Nutrition Facts below will reflect this change)
• 1/2 Cup Cauliflower Puree or Carrot Puree (I used Cauliflower which protects against Cancer, and Strengthens your Immune System.  Perfect for Flu Season)
• 1/2 Cup Banana Puree (Click for Directions on making the Banana Puree)
• 1 Large Egg White (Instead of using a whole egg, this cuts out 4g of fat)
• 1 Cup Whole-Wheat Flour (I use King Arthur Unbleached White Whole Wheat Flour - All Natural)
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1/2 tsp. Salt (I use Pure Ocean Sea Salt Ground Fine not Coarse)



Instructions:

This is from the Deceptively Delicious Cookbook 

 Instructions Found on LiveStrong.com

Using Skinny Jeans Amy's Personal Photos

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

2. In a large mixing bowl, mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white, using a wooden spoon.

3. Put the flour, baking powder, baking soda, and salt (or Sea Salt) in a bowl or zipper-lock bag and stir or shake to mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy-do not over mix). Add the remaining 1/2 cup of brown sugar and stir once or twice.

4. Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted in to the center, 15 to 20 minutes. (they took me about 22 minutes)Turn the muffins out onto a rack to cool.

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

Nutrition Facts using all of the Specific Ingredients I used listed above.

Makes 12 Muffins.  Nutritional Facts Based on 1 Muffin.

• Total Fat:            5.6g
• Carbs:                 28.4g
• Dietary Fiber:     2.21g 
• Protein:               4.6g
• Sodium:               151.25
• Calories:             175
• Potassium:          49mg

Compare Nutrition Facts to this Peanut Butter Banana Muffins Recipe found at AllRecipes which uses Vegetable Oil, Whole egg, and Milk, and Butter.

The not as Healthy Version has 11g of Fat per Muffin, 226 Calories, 27g Carbs