So, our little lion man likes to keep us on our toes. His most recent curve ball? Food allergies. Egg, soy, peanut, and nuts.

Ironically, no dairy allergy as previously thought. Or, at least, not dairy any more.

Trying to find soy-free and egg-free toddler-friendly food — that our little guy will and can eat as we transition him from the feeding tube — is proving to be an adventure. Ultimately, we’re cooking a lot more from scratch and experimenting in the kitchen. Enter these pumpkin zucchini mini muffins.

A total hit with everyone in our family. Even Bug approved. Made them on a lazy morning and froze some for the crazy weekday mornings. They also make a great lunchtime treat.

pumpkin zucchini mini-muffins - (cool) progeny #eggfree

egg-free pumpkin zucchini muffins

makes 24 mini muffins + 1 mini loaf  ⎟  10 minutes prep, 20-25 minutes to bake

ingredients

  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 1 3/4 cup of all purpose flour
  • 1 cup pureed pumpkin
  • 1 cup shredded zucchini
  • 1/3 cup white sugar
  • 1 cup brown sugar
  • 1/3 cup canned coconut milk
  • 1/3 cup dried cherries (optional)

directions

Preheat oven to 350 F. Grease mini-muffin pans.

Combine cinnamon, nutmeg, salt, baking powder, and flour. Set aside.

Cream pumpkin, sugar, and coconut milk. Add zucchini.

Stir in dry ingredients and cherries.  Fill muffins 3/4 full. Make 15-20 minutes, until an inserted toothpick comes out clean. {Mini loaves took 10 minutes longer).

pumpkin zucchini mini-muffins - (cool) progeny #eggfree

Fair warning, you may create a muffin monster!