peanut butter and banana muffins

i like to give these to the nursery kids for their snack on sunday. also, the adults love them and i promised the recipe. this is from jessica seinfeld's "deceptively delicious" cookbook.

1 cup firmly packed light or dark brown sugar
1/2 cup natural peanut butter
1/2 cup carrot or cauliflower puree
1/2 cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
*i use a mini muffin pan.

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.

put the flour, baking powder, baking soda and 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 overmix). add the remaining 1/2 cup 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, 15-20 minutes. turn the muffins out onto a rack to cool.

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

*i substitute more banana puree for the carrot or cauliflower puree. but i do use a little less banana and add a bit of carrot juice. makes me feel better!