Everyday life. · Recipes.

Pumpkin zucchini muffins.

It’s so hard for me to get Luke to eat breakfast. Apparently, while his genes were sorting themselves out in the womb, he grabbed his grandma’s anti-breakfast gene. I’ve tried sweet (with protein, of course). I’ve tried eggs and bacon. I’ve tried easy, pop-in-the-microwave. And I’ve tried make-ahead-of-time-freeze-and-warm-up.

Before diagnosis, although I didn’t like it, I didn’t worry too much about him not eating. Now that he’s got T1D, he really needs to eat something before school.

One of my coworkers brought in a few GINORMOUS zucchinis from his garden couple of weeks ago. I grabbed one because why not? The following weekend I spent nearly an entire Saturday in the kitchen making all things zucchini. One of the family faves was pumpkin zucchini bread, made into muffins and minus the frosting. LUKE EATS THESE FOR BREAKFAST! I figure it can’t be THAT bad because it’s got both pumpkin and zucchini in it. (Never mind the two cups of sugar and two and a half cups of flour.) But he actually EATS them… before school… without complaint. Shoot, without reminder even!

Pumpkin Zucchini Muffins

I was able to make 24 muffins from this recipe. Each muffin has approximately 35g carbohydrates- without the frosting. Did I mention it has both zucchini and pumpkin in them? That makes them healthy right? Especially without the frosting. Right? Right.

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