Elvis Muffins (Banana PB Muffins)

I initially tried these muffins as a means of sneaking some extra veggies into the day.  Now my kids are obsessed with them and ask me to make them every week.  I personally like to make them in mini muffin pans, but a regular muffin pan works just as well.


3 Carrots (whole carrots, if using baby carrots than about 8-10)
3 Bananas

1/2 Cups Natural Peanut Butter
1 Egg White
1 Cups Light Brown Sugar
1 1/4 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt

Using a food processor blend the bananas and carrots.  Peel the carrots and slice them into chunks.  Place them in the food processor first.  Give them about a 2 minute head start before adding the bananas.  Add the bananas one at a time.  Let the mixture blend until all of the big chunks are gone.  It will not be a perfect puree and that is ok.

Pour the banana and carrot mixture into a mixing bowl, scraping the sides to get it all.  Add the peanut butter, egg white and light brown sugar.  Mix well to remove any chunks of peanut butter or sugar.  Add the flour, baking powder, baking soda and salt and mix until just combined.

Spray muffin pan with non-stick cooking spray ( I love Pam).  Scoop batter into pan filling each cup about 3/4 of the way.

If using a mini muffin pan, bake 350 degrees for about 17 minutes until cake tester inseted in the center of the largest muffin comes out clean.  If using a regular muffin pan, bake 350 degrees for about 20 minutes.

Let cool in the muffin pan for about 10 minutes and then remove and let them cool completely on a wire rack.