Peanut Butter Banana Carrot Muffins

Don’t let the name fool you- these are tasty and maybe a tad healthier than regular muffins. My family goes crazy over these; I usually make a double recipe. Part of what makes them taste so good is the brown sugar you add at the end- don’t over mix. You’ll get a sweet muffin with crunchy brown sugar bits and no sticky mess to clean with bon COOK!

1c brown sugar, divided

1/2c peanut butter

1/2c carrot steamed, then mashed

1/2c ripe banana mashed

1 lg egg

1c flour

1t baking soda

1/2t salt

Preheat oven to 350. Place muffin tray on Perforated Baking Sheet.

Microwave the carrots in a Round mold with the Octagonal Bonmat. Once cooked, used Eco Chop to mash them.The Eco Chop works great to mash banana too.

Mix 1/2c of the brown sugar with the peanut butter, vegetable and banana purees and the egg. Add the dry ingredients and stir until combined. Add remaining brown sugar and stir just a bit so that it remains on the exterior of the batter for a sweet, crunchy muffin.

Bake for 15-20 minutes depending on mold size.

(Cauliflower or zucchini may be substituted for the carrot)

Items used-

Mini Muffin Classic Muffin Eco Chop Perforated Baking Sheet Large Round mold Octagonal Bonmat Mini spatulas