From left: Jessica in Peter Pilotto, Phi and Doo Ri. images via style
Check out these great looking Banana and Peanut Butter Muffins. I whipped them up for a particularly picky Mini-Fatale who demolished them within minutes. What she didn’t know was that beneath those golden, sugary good looks and nutty-sweet flavour were super-secret vitamins and minerals courtesy of some sneakily disguised fruit and vegetables.
Adding hidden healthy extras to delicious food comes courtesy of one of my favourite FFFs - Jessica Seinfeld. She is more than just Jerry’s wife and mother of three. She is a chic and creative Wonder Woman who can whip up a discreetly healthy yet mouthwatering dish that no Mini-F in her right mind could resist, all whilst rocking the red carpet with her own unique sense of style.
I live by her cookbook, Deceptively Delicious. Brimming with recipes for snacking, breakfast, lunch and dinner, her dishes taste fantastic and are healthy-to-boot thanks to those additional sneaky ingredients that are pureed then hid during cooking.
These little babies are particularly YUM, especially when eaten hot right out of the oven with a strong espresso-on-the-side. They freeze perfectly too when you need snacks-on-the-go. As for that gorgeous, crunchy sugary finish? That’s Jessica’s other little secret. Add a sneaky 1/2 cup of brown sugar right at the end, give a quick stir or two and pop in the oven. Presto! The best looking (and healthy) pick-me-up for the pickiest of Mini-Fatales … and you.
Jessica Seinfeld’s Peanut Butter and Banana Muffins
(with sshhh! it’s a secret … carrot and cauliflower)
- Non stick cooking spray
- 1 cup firmly packed light or dark brown sugar
- 1/2 cup natural peanut butter
- 1/2 cup carrot or cauliflower puree
- 1/2 cup banana puree
- 1 large egg white
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat the oven to 175 degree C. Coat a 12-cup muffin tin with cooking spray or line with baking cups.
In a large mixing bowl mix 1/2 cup of the brown sugar with the peanut butter, the vegetable and banana purees and the egg white using a wooden spoon.
Put the flour, baking powder, baking soda and salt in a bowl and mix. Add to the bowl with the peanut butter mixture and stir just to combine (the batter will be a little lumpy - do not overmix). Add the remaining 1/2 cup of brown sugar and stir once or twice.
Divide the batter among the muffin cups and bake until the lightly browned and a toothpick comes out clean when inserted into the centre (15 to 20 minutes). Turn the muffins out onto a rack to cool.