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 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!)