Peanut Butter Cake

Landon loves his "pb cake". I can't keep enough of it in the house. I have to bake a batch every three days. The peanut butter muffins are a great alternative to sweet, sugary snacks. I always pack one in his snack cup for when we're out of the house and they freeze amazingly well. I came across the recipe in "Deceptively Delicious", one of my favorite cookbooks.

Peanut Butter and Banana Muffins:
Ingredients:

• 1 cup firmly packed brown sugar
• 1/2 cup natural peanut butter
• 1/2 cup carrot or cauliflower puree (I always use carrots and 1/2 cup puree equals about 1/3 pound of carrots)
• 1/2 cup banana puree (equals 1 1/2 bananas- I just use two whole bananas)
• 1 large egg white
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

• Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with baking cups. 
• 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.
• Put the flour, baking powder, baking soda, and salt in a bowl and 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 brown sugar and stir once or twice.
• Pour the batter into the muffin tins and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15 to 20 minutes. Place the muffins onto a rack to cool.

These can be stored at room temperature for two days or wrap individually and freeze for up to one month. I also add 2 tablespoons of flax seed meal to the muffin mixture.