PB & Banana Muffins with Cauliflower and a hint of pineapple.

PB & Banana Muffins with Cauliflower and a hint of pineapple.

By:  Jessica Finnigan

1/2 cup firmly packed brown sugar (I only used 1/4 cup, still plenty sweet)
1/2 cup natural PB
1/2 cup banana puree
1/2 cup cauliflower puree
1/4 cup pineapple puree (optional, but sweetens the muffins, thus cutting back on the sugar)
1 large egg or subsittute
1 cup whole-wheat flower
1/4 cup flax seed meal or ground flax
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Heat oven to 350F. Prep muffin tin with non-stick spray or paper liners.
Mix brown sugar, Peanut butter, banana, pineapple and cauliflower purees and egg. Mix well.
In a separate bowl, mix flour, flax, baking power, baking soda and salt. Pour into puree mixture, stirring just until mixed, batter will be lumpy, but don't overmix! or you'll have tough and dry muffins!
Divide batter into muffin cups and bake 18-22 minutes, depending on your oven and with the humidity, yesterday, mine took a bit longer. Cool and ENJOY! These freeze well; great for tossing in the lunch bag or for breakfast on the go. Store covered for up to 3 days.