My son is a mega muffin lover. And I love the idea of making a batch of muffins on a Sunday afternoon so that I can have a week’s worth of his breakfast prep done in one clean swoop. The problem is most muffin recipes are basically cupcakes in a healthy-sounding disguise. And the healthy ones don’t always taste all that great.
Mighty Healthy, Mighty Moist Peanut Butter Banana Muffins
Although my peanut butter banana muffins are 100% oil-free (except for the scant oil used to line the muffin tins), they are still incredibly moist thanks to a super-secret ingredient that really is hard to believe. Pureed cauliflower. Yes, it does sound bizarre, but I assure you it works. The cauliflower not only adds texture and moistness but also contributes an antioxidant and fiber boost too. The peanut butter is a more nutritious alternative to oil and the banana adds sweetness without empty calories. All in all, these are muffins you can feel mighty proud to serve the kids (or eat yourself!)
Real Quick Muffin Making Tip
One of easiest things you can do to improve the taste of your muffins is to switch to aluminum-free baking powder right away. If you have ever tasted a bitter, “tinny” flavor when biting into a muffin, that’s because of the baking powder used—and often the overuse of it.
Mighty Moist Peanut Butter Banana Muffins Recipe
Yields: 8 Muffins
Notes: these are oil-free muffins (except for oil used for muffin tins)
- Organic extra virgin coconut oil (such as Barlean’s), for spreading on muffin tins
- 1 cup raw cauliflower florets
- 1 cup white whole wheat flour or 1-for-1 gluten free flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon aluminum-free baking soda
- ½ teaspoon unrefined 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 pastured 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 (such as a Vitamix) 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.