Peanut Butter Breakfast Muffins

Instructions:

1. Step 1:

   Preheat oven to 325°F (162°C). Grease or line a 12-cup muffin tin. In a small bowl, mash bananas well.

2. Step 2:

   In a medium bowl, combine flour, baking soda, and a pinch of salt.

3. Step 3:

   In a large bowl, cream together butter and light brown sugar with an electric mixer or a large wooden spoon. Add liquid egg whites, banana, applesauce, vanilla, and peanut butter. Beat until thick.

4. Step 4:

   Add dry ingredients to the wet ingredients in small batches, stirring or beating in between, until combined. Divide the batter into muffin tins and bake for 25 minutes, or until a tester inserted into the center comes out clean.

5. Step 5:

   Enjoy 2 muffins per serving. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.