no sugar added carrot pumpkin zucchini banana peanut butter muffin bites...

...okay, that's the working title. A better (shorter) name is pending. We've just been calling them Ethan's Breakfast Muffins because they're a delicious, healthy, no sugar breakfast snack for Ethan, who prefers grazing and isn't otherwise a big breakfast eater.

I made these in mini-muffin tins so they're super tiny. Perfect for a quick snack or packing in little lunchboxes, too. Ethan helped me bake these this morning. We originally were following a recipe for carrot muffins but I had a half of a banana and half of a zucchini that I had to use before they went bad, so we decided to improvise a little.

Here's what you need:

Approximately 1/2c pureed carrots (I just threw some raw carrots into the Blendtec and pulsed until smooth!)
1/2 can pumpkin puree
1/2 banana mashed
1/2 pureed zucchini
1/4c honey
1 egg
1/4c softened butter
1 teaspoon baking soda
1 teaspoon baking powder
1/4c natural peanut butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup flour of your choice (we used gluten-free all purpose flour)

1. Combine the banana, zucchini, carrot and pumpkin purees on low speed in a mixer.
2. Add the peanut butter, butter, honey, egg and combine until smooth and mixed.
3. In a separate bowl, mix the dry ingredients and fold into wet ingredients.
4. Pour into muffin tins and bake at 350 degrees for 20 minutes (for the mini muffins -- big muffins likely would bake longer!)