Guest Feature: Peanut Butter Chocolate Chip Muffins With A Twist
Once upon a time, I had young children who were picky about eating their veggies. My firstborn, loved everything, but around the age of 2, started turning her nose up at things she used to devour. My little guy was wanting real people food before he had teeth, but preferred steak to anything with a tinge of green.
This mom on a mission was trying to find ways to get some kind of vegetables into her kids besides throwing some peas into mac and cheese (which the kids promptly picked out anyway). And that is when I saw Jessica Seinfeld on tv, talking about her book, Deceptively Delicious. I fell in love. I was still pureeing homemade baby food for my little guy, so I already had a supply of stuff to mix in. Bonus– saved us money and the kids were have treats that were not totally rotten.
Fast forward to ages 8 and 10–they eat and love veggies now, but this particular recipe is still loved and asked for. I always get more than 12 from a batch, but maybe I’m just stingy with the batter. I also add chocolate chips because it will ensure my kids will eat them. I also use a whole egg because I am too lazy to separate eggs.
Recipe Adapted From: Jessica Seinfeld: Deceptively Delicious
- 1 Cup - Packed Light Brown Sugar
- 1/2 Cup - Peanut Butter
- 1/2 Cup - Carrot Puree
- 1/2 Cup - Banana Puree
- 1 Large Egg
- 1 Cup - Whole Wheat Flour
- 1 Teaspoon - Baking Powder
- 1 Teaspoon - Baking Soda
- 1/2 Teaspoon - Salt
- 1/2 Cup - Chocolate Chips
- Preheat oven to 350° F and spray muffin tin with cooking spray. Set aside
- In a large bowl, mix 1/2 cup of light brown sugar with the peanut butter, carrot puree, banana puree and egg until combined
- In a separate bowl, mix the flour, baking powder, baking soda and salt until combined
- Add the flour mixture to the peanut butter mixture and mix just until it's incorporated. Add the remaining 1/2 Cup of brown sugar and Chocolate Chips and mix a few more times. Try not to over mix
- Scoop batter into the muffin tins and bake for 15-20 minutes or until golden brown and toothpick comes out clean
- Transfer to a cooling rack and enjoy!
Karla is a mother to a 10 and 8 year old who don’t ever stop eating. She teaches music in Farmington and is a director of Canticum Choir at the Hartt Community Division. Karla hates to cook but loves to bake. She often procrastibakes instead of cleaning or doing school work, and leaves her wonderful husband to clean the pans from her delicious creations.