- 1/2 cup smoothe peanut butter
- 1/2 cup carrot puree
- 1/2 cup packed brown sugar
- 2 tbsp butter
- 1/2 cup non fat plain yogurt
- 1 large egg white
- 1 cup whole grain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low sugar preserves (fruit of choice)
1 Preheat the oven to 350′F. Coat 12 muffin tins with non-stick spray or line with paper baking cups
2 in a large bowl, combine all the wet ingredients together (except the preserves) and mix thoroughly.
3 Add the dry ingredients and mix until just wet- do not over mix.
4 Divide into prepared muffin tins and bake until the tops are lightly browned and a toothpick comes out clean when inserted into the center- about 20 to 25 minutes. Cool on wire rack.
Very delicious. Can taste the peanut butter quite a bit. You’d never know there was carrot in here! Pretty much replaces having a slice of toast with peanut butter and jam for breakfast!