As I've mentioned, on most Sunday nights, I try to prepare some sort of breakfast for the whole week. This prevents me from eating nothing but cereal or hitting McDonald's. I doubt that these muffins are very low-cal because of the peanut butter, but they have lots of protein and fiber and are soooooooooo good.
Peanut Butter and Banana Muffins
From the Deceptively Delicious cookbook.
1 cup firmly packed light or dark brown sugar
½ cup peanut butter
½ cup carrot or cauliflower puree (carrot FTW!)
½ cup banana puree
1 large egg white
1 cup whole-wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1. Preheat the oven to 350 F. Coat a 12-cup muffin tin with cooking spray, or use paper baking cups.
2. In a large bowl, mix half of the brown sugar with the peanut butter, the vegetable and banana purees, and the egg white. (I was lazy and pureed a whole banana without measuring the results. It was apparently way more than half a cup, but the muffins didn't suffer too much.)
3. Combine flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag. Add to the peanut butter mixture, stirring just to combine (the batter will be lumpy – do not overmix). Add the remaining ½ cup of brown sugar and stir once or twice.
4. Divide batter among the muffin cups, and bake for 15-20 minutes, until muffins are lightly browned and a toothpick comes out clean when inserted into the center. Turn 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 a month.