Moist Peanut Butter Banana Muffins
Yields: 8 Muffins
 |
| Moist Peanut Butter Banana Muffins |
Notes: these are oil-free muffins (except for oil used for muffin tins) Yields 8 muffins
- extra virgin coconut oil , for spreading on muffin tins
- 1 cup raw cauliflower florets
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup firmly packed dark brown sugar (or date sugar)
- ½ cup organic crunchy peanut butter
- 1 whole very ripe banana, mashed
- 1 egg, lightly beaten
- Preheat oven to 350 degrees. Grease the bottom and sides of 8 muffin tins with coconut oil.
- Put about 1 inch of water in the bottom of a large pot. Add a steamer basket (without the cauliflower), cover and bring the water to a boil. Place the cauliflower in the steamer and steam for 8 to 10 minutes, or until very fork-tender. Set cauliflower aside to cool. When cool enough to handle, transfer cauliflower to a food processor or high speed blender and process until smooth and creamy. Note: you may need to add a tablespoon or two of water to the cauliflower puree.
- In a medium-sized bowl, mix together the flour, baking soda, baking powder and salt.
- In a separate bowl, mix together the brown sugar, peanut butter, cauliflower puree, banana puree and eggs.
- Add the wet ingredients in with the dry and stir to combine (the mixture should be a bit lumpy.) Divide the batter among the 8 muffin tins. Bake for about 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Transfer muffins to a wire rack to cool.
Note: Muffins will keep in the fridge for up to 2 days if stored in an airtight container or they can be individually wrapped and frozen for up to 2 weeks.
