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PB & Fruit Muffins

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PB & Fruit Muffins

3 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: bake, dairy free, fruit, muffins, peanut butter, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 149kcal


  • 12 standard cupcake liners
  • 2 cup cauliflower, frozen
  • 1 medium banana
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter, all-natural
  • 1 large egg white
  • 1 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • Preheat oven to 350 degrees. Place cupcake liners into muffin pan.
  • Chop cauliflower and place in a microwave safe dish.  Cover and cook for 3-4 minutes, or until soft enough to puree but not to liquefy.
  • Place cooked cauliflower and banana into a food processor; blend well.
  • Mix half the brown sugar with the peanut butter and cauliflower puree.  Whisk in the egg; set aside.
  • In a separate bowl, mix flour, baking powder, baking soda and salt; add to wet ingredients and stir until just combined.  Fold in the remaining brown sugar.  Pour into muffin cups; bake for 15-20 minutes; until a toothpick inserted comes out clean.
  • Allow to cool before serving.
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Calories: 149kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 262mg | Fiber: 2g | Sugar: 12g

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