Preheat oven to 350.
Coat 12 cup muffin tins with cooking spray or line with paper baking cups.
In a large mixing bowl, mix 1/2 cup of brown sugar with the peanut butter, the carrot and banana puree and the egg white, using a wooden spoon
2
Put the flour, baking powder, baking soda, and salt in a bowl or zipper-lock bag and stir/shake to 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.
3
Divide the batter among the muffin tins and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 minutes. Turn the muffins out onto a rack to cool.
Store inan airtight container at room terperature for up to 2 days, or wrap inidividually and freeze for up to 1 month
